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Mocha: Mocha Swirl Cheesecake

Source of Recipe

Pillsbury


List of Ingredients

BASE:
1 tablespoon instant coffee
1 tablespoon milk
1 package dark chocolate cake mix (reserve 3/4 cup for filling)
1/3 cup butter, melted
1 egg

FILLING:
3/4 cup sugar
16 ounces cream cheese, softened
3 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract (optional)
3 cups sour cream
4 teaspoons instant coffee
2 tablespoons milk
reserved 3/4 cup cake mix


Recipe

Heat oven to 350ºF. Grease 10 inch springform pan. Dissolve 1 tbl. coffee in 1 tbl. milk. In large bowl, combine cake mix, butter, 1 egg and coffee mixture at low speed until soft dough forms. press dough in bottom and 1 inch up sides of prepared pan. In large bowl, beat sugar, cream cheese, 3 eggs, vanilla and almond extract 3 minutes at medium speed. Blend in sour cream. Reserve 2 cups of cheese mixture. Dissolve 3 tsp. instant coffee in 2 tbl. milk. Blend reserved cheese mixture, coffee mixture adn 3/4 cup reserved cake mix until well mixed; spoon over mixture in large bowl. Marble by pulling knife through mixture in wide curves; pour into crust.

Bake at 350ºF for 60 to 70 minutes or until knife inserted 1 inch from edge comes out clean. Cool 30 minutes. Refrigerate 1 hour. Loosen edges; remove sides of pan Refrigerate 4 hours or overnight. Serve with whipped cream. Store in fridge; serves 16.