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Prep Time: 1 Minutes Cook Time: 2 Minutes |
Ready In: 3 Minutes Servings: 12 |
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'Cheesecake Extraordinaire' Ingredients:
1 1/4 cups crushed vanilla wafers |
2 tablespoons unsweetened cocoa powder |
1 teaspoon instant coffee |
1/4 cup butter or 1/4 cup margarine, melted |
24 ounces cream cheese |
1/3 cup sugar |
5 teaspoons cornstarch |
3 eggs |
1 egg yolk |
2/3 cup whipping cream |
1/3 cup hot water |
1 teaspoon instant coffee |
2 teaspoons vanilla extract |
1 cup semi-sweet chocolate chips, melted |
1/2 cup semi-sweet chocolate chips |
1 tablespoon shortening |
1 teaspoon instant coffee |
Directions:
1. The crust: in a small bowl, stir together the crumbs, cocoa powder, and coffee.
2. Add in the melted butter ; stir until well combined.
3. Press mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
4. The filling: in a big bowl, combine cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
5. Add in eggs and egg yolk, one at a time, beating well after each addition.
6. Stir in whipping cream.
7. Stir together hot water and coffee; add coffee and vanilla extract to cream cheese mixture, stirring until well combined.
8. Stir in melted chocolate.
9. Pour the cream cheese mixture over crust.
10. Bake in a preheated 350° for 15 minutes; decrease temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
11. Remove the cake from the oven and run a knife around the inside edge of the pan.
12. Turn the oven off; return the cake to the oven for an additional 1 hour.
13. Chill, uncovered, overnight.
14. The glaze: in a small saucepan, melt chocolate chips and shortening over low heat, stirring constantly.
15. Stir in coffee until dissolved.
16. Spread warm chocolate mixture over cheesecake.
17. Chill until serving time.
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