Caramel mocha cheesecake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -BSWN00A | ||
| 11 | Oreo cookies;crushed | |
| 3 | tablespoons | Butter or marg.;melted |
| 24 | ounces | Cream cheese |
| ⅓ | cup | Dark brown sugar |
| 5 | teaspoons | Cornstarch |
| 3 | Eggs | |
| 1 | Egg yolk | |
| ⅓ | cup | Sour cream |
| 1¼ | teaspoon | Vanilla extract |
| 2½ | teaspoon | Instant coffee |
| 2½ | teaspoon | Hot water |
| 2½ | tablespoon | Sugar |
| 1¾ | cup | Milk choc. chips;melted |
| ¼ | cup | Dark corn syrup |
Directions
To make crust; stir together crushed cookies & melted butter in a small bowl, until well-combined. Press crumb mixture evenly into bottom of a 9" springform pan. In a large bowl, combine cream cheese, brown sugar & cornstarch. Beat with mixer until smooth. Add eggs & egg yolk one at a time, beating well after each addition. Stir in sour cream & vanilla. Stir together instant coffee & hot water; set aside. Place ¾ c. cream cheese mixture in a small bowl. Add dissolved coffee. Stir in sugar. Stir choc. chips & corn syrup into remaining cheese mixture.
Pour ½ of choc. mixture over crust. Spoon ½ of coffee mixture over choc. mixture. Pour remaining choc. mixture over coffee mixture.
Spoon on remaining coffee mixture. Swirl a knife handle through filling to create a marbling effect.
Bake at 350d. 15 min. Lower temp. to 225d. & bake 1 hr & 10 min.
longer or until center no longer looks wet. Remove cake from the oven & run a knife around inside edge of the pan. Turn oven off. Return cake to oven for 30 min. Chill uncovered overnight. Source: The Cincinnati Enquirer/San Bernardino County Sun