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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 2 |
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Ingredients:
11 cream-filled chocolate sandwich cookies, crushed |
3 tablespoons butter or 3 tablespoons margarine, melted |
24 ounces cream cheese |
3/4 cup sugar |
2 1/2 tablespoons unsweetened cocoa powder |
5 teaspoons cornstarch |
4 eggs |
1 egg yolk |
3/4 cup irish cream |
1 teaspoon vanilla extract |
2 teaspoons instant coffee |
2 teaspoons hot water |
Directions:
1. Make the crust: in a bowl, stir the crushed cookies and melted butter together until well combined.
2. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
3. Make the filling: in a big bowl, combine the cream cheese, sugar, cocoa powder, and cornstarch; beat with an electric mixer until smooth.
4. Add eggs and egg yolk one at a time, beating well after each addition.
5. Beat in the Irish cream liqueur and vanilla.
6. Stir together the instant coffee and hot water, stir into cream cheese mixture; pour cream cheese mixture over the crust.
7. Bake in a preheated 350° oven for 15 minutes; decrease temperature to 200° and bake 1 hour and 10 minutes or until the center no longer looks wet or shiny.
8. Remove the cake from the oven and run a knife around the inside edge of the pan.
9. Turn the oven off; return cake to the oven for an additional 30 minutes.
10. Chill, uncovered, overnight.
11. *I always bake cheesecake in a water bath; this method is untried by me, so proceed at your own risk.
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