mocha cheesecake (microwave version)

How To Make mocha cheesecake (microwave version)

• 
  Step 1
  For Chocolate Leaves, melt 1 oz. semisweet chocolate at MEDIUM HIGH 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.
• Step 2
  Preparation: Microwave butter 30 to 40 seconds at MEDIUM HIGH power.
• 
  Step 3
  Combine butter, cookie crumbs and sugar well. Press crumb mixture into bottom of an 8-inch round microsafe pie dish.
• Step 4
  Microwave at HIGH power for 1 to 1 1/2 minutes.
• Step 5
  Cool crust slightly.
• Step 6
  Melt chocolate in a microsafe dish at MEDIUM HIGH for about 2 minutes.
• Step 7
  Microwave cream cheese on a plate at MEDIUM HIGH power for about 2 minutes to soften.
• Step 8
  Combine cream cheese, melted chocolate, eggs, sugar, instant coffee and salt thoroughly.
• 
  Step 9
  Pour mixture over prebaked crust. Place dish on an inverted saucer.
• Step 10
  Microwave at MEDIUM power for about 14 minutes or until center of dish is almost set. Turn dish twice during cooking if the microwave oven is not a rotating one.
• Step 11
  Let cake stand for a minute. Cool. Refrigerate for at least 4 hours or overnight.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!