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Choc-Expresso Cheesecake




Source of Recipe


Internet


List of Ingredients




1-3/4 cup chocolate graham cracker crumbs
1/4 cup chopped hazelnuts
1/2 cup butter, melted
1 tsp. Instant coffee granules
24 oz cream cheese softened
1 cup sugar
2 tbsp all purpose flour
1 tsp vanilla extract
1 tsp orange peel, grated
4 eggs
1 tbsp milk
3 tbsp fresh expresso
4 square semi-sweet chocolate

Recipe



Combine graham cracker crumbs, nuts, butter and coffee granules. Press into bottom of 10-inch springform pan and 2 inches up the sides. Beat cream cheese until soft and creamy, then gradually beat in sugar, flour, vanilla and orange peel until fluggy. Add eggs one at a time, beating on low speed just until combined. Stir in milk and expresso gently. Divide batter in half. In one half, gently stir in melted and cooled chocolate. Pour half of each batter into springform pan, then repeat. Swirl with a spatula for a marbled effect. Place cheesecake on cookie sheet in oven. Bake at 350 degrees for 1 hour, 10 minutes or until center is nearly set when shaken. Cool for 15 minutes, then loosen crust from sides of pan. Cool for 30 additional minutes, then remove springform. Cool completely, then chill in refrigerator for at least 4 hours. Garnish with whipped cream and chocolate shavings.