chocolate cappuccino cheesecake

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Servs: 12  Prep: 30m  Cook: 60m  

"This recipe becomes a favorite as soon as it is tasted. It was once referred to as 'sinfully rich and velvety smooth'. Best if made a day before serving."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 cup chocolate cookie crumbs 1 cup chocolate cookie crumbs
•   1/4 teaspoon salt 1/4 teaspoon salt
•   2 teaspoons instant coffee granules dissolved in 1/4 cup hot water 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
•   3 eggs 3 eggs
•   1 cup white sugar 1 cup white sugar
•   1/4 cup coffee flavored liqueur 1/4 cup coffee flavored liqueur
•   2 tablespoons whipping cream 2 tablespoons whipping cream
•   2 teaspoons vanilla extract 2 teaspoons vanilla extract
•   8 (1 ounce) squares semisweet chocolate 8 (1 ounce) squares semisweet chocolate
•   1 (1 ounce) square semisweet chocolate 1 (1 ounce) square semisweet chocolate
•   1 cup sour cream 1 cup sour cream
•   1/4 cup butter, softened 1/4 cup butter, softened
•   2 tablespoons confectioners' sugar 2 tablespoons confectioners' sugar
•   3 (8 ounce) packages cream cheese, softened 3 (8 ounce) packages cream cheese, softened
•   2 tablespoons coffee-flavored liqueur 2 tablespoons coffee-flavored liqueur
•   1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
•   2 tablespoons white sugar 2 tablespoons white sugar
•   1 cup heavy whipping cream 1 cup heavy whipping cream

Instructions

1. 1. Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
   2. Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
   3. In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
   4. Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
   5. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
   6. Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
   7. To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
   8. To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

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Clara Hiew April 06

good!

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Mariah Mohammad March 30

yammmy

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