Name: Layered Mocha Cheesecake
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 15 Oreo cookies, finely crushed (about 1-1/2 cups) -; 1/4 cup butter, melted -; Filling: -; 2 tablespoons plus 1-1/2 teaspoons instant coffee granules -; 1 tablespoon hot water -; 1/4 teaspoon ground cinnamon -; 4 packages (8 ounces each) cream cheese, softened -; 1-1/2 cups sugar -; 1/4 cup all-purpose flour -; 2 teaspoons vanilla extract -; 4 large eggs, lightly beaten -; 2 cups semisweet chocolate chips, melted and cooled -; Glaze: -; 1/2 cup semisweet chocolate chips -; 3 tablespoons butter -; Chocolate-covered coffee beans, optional -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Layered Mocha Cheesecake

1. 15 Oreo cookies, finely crushed (about 1-1/2 cups) -

2. 1/4 cup butter, melted -

3. Filling: -

4. 2 tablespoons plus 1-1/2 teaspoons instant coffee granules -

5. 1 tablespoon hot water -

6. 1/4 teaspoon ground cinnamon -

7. 4 packages (8 ounces each) cream cheese, softened -

8. 1-1/2 cups sugar -

9. 1/4 cup all-purpose flour -

10. 2 teaspoons vanilla extract -

11. 4 large eggs, lightly beaten -

12. 2 cups semisweet chocolate chips, melted and cooled -

13. Glaze: -

14. 1/2 cup semisweet chocolate chips -

15. 3 tablespoons butter -

16. Chocolate-covered coffee beans, optional -

How to cook deliciously - Layered Mocha Cheesecake

1. Stage

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

2. Stage

In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside.

3. Stage

In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.

4. Stage

Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

5. Stage

Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight.

6. Stage

Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired.