chocolate cappucino cheesecake

How To Make chocolate cappucino cheesecake

• 1

  For crust: Combine 1 cup chocolate wafer crumbs, 1/4 cup softened butter, 2 tablespoons sugar and 1/4 teaspoon cinnamon; Mix well.
• 2

  Press mixture into buttered springform pan.
• 3

  For filling: Beat cream cheese until smooth.
• 4

  Gradually add sugar, mixing until well blended.
• 5

  Add eggs, one at a time.
• 6

  Beat at low speed until very smooth.
• 7

  Melt chocolate with cream over boiling water, stir until smooth.
• 8

  Blend well with cheese mixture.
• 9

  Add sour cream, salt, coffee liqueur and vanilla; beat until smooth.
• 10

  Turn into pan.
• 11

  Bake in center of oven at 350 for 45 minutes or until sides are puffed.
• 12

  Center will be soft but will firm up when chilled.
• 13

  Turn off oven; leave door ajar.
• 14

  Allow cake to cool in oven for 45 minutes.
• 15

  Cover and chill for 12 hours.
• 16

  Whip cream and flavor with sugar and liqueur.
• 17

  Garnish with mounds of whipped cream and chocolate leaves.
• 18

  For chocolate leaves: Brush real leaves on one side with melted chocolate and freeze until firm.
• 19

  Peel off leaves and freeze until needed.
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