Mocha Cheesecake

Chocolate, espresso, creamy, dense, rich, smooth. A tiny sliver goes a long way.

This baked cheesecake is a recipe that I was given from my sister Rhoda who first tasted it when a friend served it at their care group. It's become one of her most requested desserts. I think it may be familiar to some of you as I've seen it on a number of sites. I've changes it up a wee bit by omitting the cinnamon and using espresso coffee to add another depth of flavour.

Crust:

• 1 1/2 cups chocolate crumbs
• 1/4 cup butter, melted

1. To begin, wrap a 9" spring form pan in foil, making sure it comes up the sides.
2. Place crumbs in pan and add melted butter. Using a fork work crumbs and butter into a crust and press into bottom of spring form. Set aside.

Filling:

• 3 tablespoons espresso powder
• 1 tablespoon boiling water

1. Stir together and set aside to cool.

• 4 packages cream cheese (8oz each)
• 1 1/2 cups white sugar
• 1/4 cup flour (or 1/8 cup corn starch) 
• 2 teaspoons vanilla
• 4 large eggs, slightly beaten
• 2 cups semi sweet chocolate chips, melted and cooled, but don't allow to harden

1. Beat together cream cheese, sugar, flour and vanilla until smooth.
2. Add slightly beaten eggs and just beat until incorporated.
3. Divide this whole cream cheese mixture into half in two bowls.
4. To the first bowl stir in the 2 cups melted and cooled chocolate. 
5. Pour this layer over crumbs in spring form.
6. To the remaining mixture stir in the cooled espresso mixture. 
7. Pour this over the chocolate layer.
8. Place foil wrapped spring from with mixture into a large pan and fill with hot water to 1" up the sides of the spring form. 
9. Carefully place in 325º oven and bake for 60 minutes or until cheesecake is set and dry looking on the top.
10. Remove from oven and then from the water bath immediately. Remove foil.
11. Allow cheesecake to stand for 15 minutes and then run a thin knife around the edges to keep the top from cracking. Allow to cool completely at room temperature and then in refrigerator for 8-10 hours. 
12. Remove from pan onto a serving plate.

Glaze:

• 1/2 cup semi sweet chocolate chips
• 3 tablespoons butter

1. Melt together in the microwave or small pot. 
2. Pour over cooled cheesecake, smooth, and allow to set.
3. Garnish with chocolate covered coffee beans. 

This cheesecake freezes well with the glaze. I place it in the freezer uncovered until it's solid and then wrap it well in plastic wrap and into a good freezer container. Make sure it's well sealed. It slices really nicely when frozen or thawed.