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Chocolate Espresso Swirl Cheesecake




Source of Recipe


thatsmyhome.com


List of Ingredients




For crust:

1-1/2 C. chocolate sandwich cookie crumbs (see note)

1/4 C. unsalted butter, melted

For filling:

2 lbs. (four 8-oz. packages) cream cheese, softened

1-1/2 C. granulated sugar

1/2 C. sour cream

4 eggs

1 T. instant coffee powder

1 T. hot water

1 t. vanilla

3 oz. bittersweet chocolate, melted and cooled

For topping (optional):

1/2 C. heavy (whipping) cream

2 T. sugar

12 chocolate-covered coffee beans



Recipe



Grease the sides of a 9-inch spring form pan, or leave a 9-inch cheesecake pan (a straight-sided pan with a drop-out bottom) ungreased.

Make the crust: In a medium bowl, combine the cookie crumbs and butter. Press into the bottom of the pan and freeze.

Center a rack in the oven, and preheat the oven to 350 F. In a large mixing bowl, beat cream cheese and sugar with an electric mixer set on medium-high speed for 3 minutes. (Use a paddle attachment, if you have one.) Add sour cream. Add eggs, one at a time, beating after each addition. In a small bowl, dissolve the instant coffee in the hot water. While the mixer is running, pour the coffee in a steady stream into the batter. Add vanilla. Stir 1 cup of the batter into the melted chocolate, and set aside. Pour remaining batter over the frozen crust.

Using a spoon, drop the melted chocolate-batter mixture on top of the plain batter in 6 large puddles. Using spiral motions, drag a small knife through the puddles to create a marbling effect.

Bake for 45 to 55 minutes, or until the top is light brown and center has a slight jiggle to it. Cool on rack for 2 hours. Cover with plastic wrap, and refrigerate for at least 6 hours before decorating or serving.

Note: Place about 15 chocolate sandwich cookies in a food processor and pulse until the mixture is the consistency of wet sand. No need to remove the white filling -- it will pulverize.

To serve: Serve as is, or, in a well-chilled bowl, whip the cream using an electric mixer set on medium-high heat. When soft peaks form, sprinkle in the sugar, and continue whipping until firm peaks form. Ice top of cake with whipped cream, or pipe rosettes around the top. Top with mocha coffee beans.


Yield: 10 to 12 servings