Cheesecake ( caramel mocha )

Yield: 12 Servings

Measure Ingredient
11 \N Oreo cookies, crushed
3 tablespoons Butter or margarine, melt
24 ounces Cream cheese
⅓ cup Brown sugar, dark
5 teaspoons Cornstarch
3 \N Eggs
1 \N 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

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.

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