layered mocha cheesecake

Name: Layered Mocha Cheesecake
Prep time: 30 min
Cook time: 55 min
Yield: 16
Cuisine: American
Ingredients: 1 1/2 cup(s) oreo cookie crumbs; 1/4 cup(s) butter, melted; FOR THE FILLING; 2 tablespoon(s) plus 1-1/2 teaspoons instant coffee granules; 1 tablespoon(s) hot water; 1/4 teaspoon(s) ground cinnamon; 4 package(s) (8 ounces each) cream cheese, softened; 1 1/2 cup(s) sugar; 1/4 cup(s) all-purpose flour; 2 teaspoon(s) vanilla extract; 4 - eggs, lightly beaten; 2 cup(s) (12 ounces) semisweet chocolate chips, melted and cooled; FOR THE GLAZE; 1/2 cup(s) semisweet chocolate chips; 3 tablespoon(s) butter; - chocolate-covered coffee beans, optional

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 16 serving(s)

prep time 30 Min

cook time 55 Min

method Bake

Ingredients For layered mocha cheesecake

1 1/2 c

oreo cookie crumbs
1/4 c

butter, melted
FOR THE FILLING
2 Tbsp

plus 1-1/2 teaspoons instant coffee granules
1 Tbsp

hot water
1/4 tsp

ground cinnamon
4 pkg

(8 ounces each) cream cheese, softened
1 1/2 c

sugar
1/4 c

all-purpose flour
2 tsp

vanilla extract
4

eggs, lightly beaten
2 c

(12 ounces) semisweet chocolate chips, melted and cooled
FOR THE GLAZE
1/2 c

semisweet chocolate chips
3 Tbsp

butter
chocolate-covered coffee beans, optional

How To Make layered mocha cheesecake

1
Place greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside. In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.

2
Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
3
Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired.
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