mocha cheesecake (oven version)

How To Make mocha cheesecake (oven version)

• 1

  For Chocolate Leaves, melt 1 ounce semisweet chocolate in microwave at MEDIUM HIGH (70%) power for about 2 minutes. Brush cleaned and dried real leaves with chocolate. Place on paper-lined baking sheet. Freeze until firm. Peel off real leaves. Return chocolate leaves to freezer until ready to use.
• 2

  Preparation: Combine wafer crumbs, butter and sugar.
• 3

  Butter sides and bottom of an 8-inch springform pan.
• 4

  Melt chocolate in a double boiler over hot, but not boiling water.
• 5

  Stir until smooth.
• 6

  Set aside, but keep hot and melted.
• 7

  Beat cream cheese until soft and smooth.
• 8

  Add eggs, one at a time to cream cheese.
• 9

  Gradually add sugar, mixing well until blended.
• 10

  Add melted chocolate, instant coffee and salt.
• 11

  Stir until blended.
• 12

  Turn mixture into prepared pan.
• 13

  Bake cake at 350 degrees F in center of oven for about 40 minutes or until cake center is almost set. It will firm when chilled.
• 14

  Let cheesecake cool on counter for about 45 minutes.
• 15

  Cover and chill for at least 4 hours or overnight.
• 16

  Remove sides of pan.
• 17

  Garnish with chocolate leaves and/or fresh raspberries.
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