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ESPRESSO SWIRL CHEESECAKE




Source of Recipe


I Can't Believe It's Not Butter! ®


List of Ingredients




1 package (9 oz.) chocolate wafer cookies
1 Tbsp. PLUS 1-1/2 cups sugar
6 Tbsp. I Can't Believe It's Not Butter!® Spread
3 Tbsp. instant espresso coffee powder
4 packages (8 oz. ea.) cream cheese, softened
1/3 cup all-purpose flour
1/2 cup I Can't Believe It's Not Butter!® Spread
7 eggs, slightly beaten
1 cup (1/2 pt.) heavy or whipping cream
2 tsp. vanilla extract
2 squares (1 oz. ea.) bittersweet chocolate or 1/3 cup semi-sweet chocolate chips


Recipe



On bottom rack in oven, place 13 x 9-inch pan filled halfway with water. Preheat oven to 350°.

In food processor, process cookies and 1 tablespoon sugar until combined; set aside. In small saucepan, melt 6 tablespoons I Can't Believe It's Not Butter!® Spread, then stir in 1 tablespoon instant coffee until dissolved. Remove from heat; stir in cookie mixture. In 9-inch springform pan, press crumb mixture onto bottom and up sides; set aside.

In medium bowl, with electric mixer, beat cream cheese, remaining 1-1/2 cups sugar, flour and melted 1/2 cup Spread 2 minutes or until mixture is creamy. Gradually beat in eggs, cream and vanilla until smooth. Reserve 1 cup batter. Pour remaining batter into prepared pan.

In microwave-safe bowl, melt chocolate at HIGH 1 minute or until chocolate is melted; stir until smooth. Stir in remaining 2 tablespoons instant coffee until dissolved. Stir chocolate mixture into reserved batter until blended. Drop mixture by 2-tablespoonfuls onto batter and swirl with knife.

Bake 1 hour 10 minutes or until edges are golden. Without opening the door, turn oven off and let cheesecake stand in oven 30 minutes. On wire rack, cool completely. Cover and refrigerate 24 hours. Best if made 1 day ahead.
Serves: 12