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Cafe Au Lait Cheesecake




Source of Recipe


Internet


List of Ingredients




Crust:
1-3/4 c finely crushed chocolate wafers (30 cookies)
1/3 c butter, melted

Filling:
2 ounces semisweet chocolate, chopped
2 tbsp water
1 tablespoon instant espresso coffee powder or regular coffee crystals
2 tbsp coffee liqueur or water
3 8-ounce packages cream cheese, softened
1 c sugar
2 tbsp all-purpose flour
1 tsp vanilla
4 slightly beaten eggs



Recipe



Crust:
In a mixing bowl combine crushed wafers and melted butter. Press mixture evenly onto the bottom and 2 inches up the sides of an ungreased 8-inch springform pan. Place the pan on a baking sheet. Chill till needed.

Filling:
In a small saucepan combine the chocolate, water, and instant espresso. Cook
and stir over low heat till chocolate starts to melt. Remove from heat. Stir
till smooth. Stir in liqueur or water; cool. In a large mixer bowl beat cream cheese, sugar, flour, and vanilla with an electric mixer on medium speed till smooth. Add eggs all at once, beating on low speed just till mixed. Do not overbeat. Reserve 2 cs of the cream cheese mixture; cover and chill. Stir cooled chocolate mixture into the remaining cream cheese mixture, stirring just till combined. Pour chocolate mixture into crust. Bake at 350º F for 30 minutes or till sides are set (center will be soft set). Remove reserved mixture from refrigerator 10 minutes before needed. Gently pull out oven rack just enough to reach the inside of the pan. Carefully pour reserved mixture in a ring over the outside edge of the chocolate mixture (where chocolate mixture is set). Gently spread evenly over entire surface. Bake cheesecake for 20 to 25 minutes more or till center appears nearly set when gently shaken. Cool for 10 minutes on a wire rack. Loosen sides of the cheesecake from the pan. Cool for 30 minutes. Remove sides of pan. Cool completely. Chill cheesecake for 4 to 24 hours before serving. Makes 12 servings.