mocha cheesecake (oven version)

How To Make mocha cheesecake (oven version)

• Step 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.
• Step 2
  Preparation: Combine wafer crumbs, butter and sugar.
• Step 3
  Butter sides and bottom of an 8-inch springform pan.
• Step 4
  Melt chocolate in a double boiler over hot, but not boiling water.
• Step 5
  Stir until smooth.
• Step 6
  Set aside, but keep hot and melted.
• Step 7
  Beat cream cheese until soft and smooth.
• Step 8
  Add eggs, one at a time to cream cheese.
• Step 9
  Gradually add sugar, mixing well until blended.
• Step 10
  Add melted chocolate, instant coffee and salt.
• Step 11
  Stir until blended.
• Step 12
  Turn mixture into prepared pan.
• Step 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.
• Step 14
  Let cheesecake cool on counter for about 45 minutes.
• Step 15
  Cover and chill for at least 4 hours or overnight.
• Step 16
  Remove sides of pan.
• Step 17
  Garnish with chocolate leaves and/or fresh raspberries.
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