Cheesecake ( caramel mocha )
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 11 | Oreo cookies, crushed | |
| 3 | tablespoons | Butter or margarine, melt |
| 24 | ounces | Cream cheese |
| ⅓ | cup | Brown sugar, dark |
| 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 chocolate chips, melted |
| ¼ | cup | Corn syrup, dark |
Directions
To make crust, stir together crushed cookies and melted butter in a small bowl, until well-combined. Press crumb mixture evenly into bottom of a 9-inch springform pan. In a large bowl, combine cream cheese, brown sugar and cornstarch. Beat with mixer until smooth.
Add eggs and egg yolk one at a time, beating well after each addition. Stir in sour cream and vanilla. Stir together instant coffee and hot water; set aside. Place ¾ cup cream cheese mixture in a small bowl. Add dissolve coffee. Stir in sugar. Stir chocolate chips and corn syrup into remaining cheese mixture. Pour ½ of chocolate mixture over crust. Spoon ½ of coffee mixture over chocolate mixture. Pour remaining chocolate mixture over coffee mixture. Spoon on remaining coffee mixture. Swirl a knife handle through filling to create a marbling effect. Bake at 350 for 15 minutes. Lower temperature to 225 and bake 1 hour and 10 minutes longer or until center no longer looks wet. Remove cake from the oven and run a knife around inside edge of the pan. Turn oven off. Return cake to oven for 30 minutes. Chill uncovered,onvernight.