Chocolate-Coffee Cheesecake With Mocha Sauce

Ingredients

• 3 cups crushed chocolate graham crackers (about 20 sheets)
• 1/2 cup butter or margarine, melted
• PAM Original No-Stick Cooking Spray
• 4 (8-ounce) packages PHILADELPHIA Cream Cheese, softened
• 1 cup DOMINO Granulated Sugar
• 1/4 cup coffee liqueur
• 1 teaspoon instant coffee granules
• 1 teaspoon vanilla extract
• 4 large eggs
• 4 (1-ounce) bittersweet baking chocolate squares
• Mocha Sauce

Preparation

1. 1. Stir together crushed graham crackers and butter; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
2. 2. Bake at 350° for 10 minutes. Cool crust in pan on a wire rack. Reduce oven temperature to 325°.
3. 3. Beat cream cheese and 1 cup sugar at medium speed with an electric mixer until blended. Add coffee liqueur, coffee granules, and 1 teaspoon vanilla, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
4. 4. Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.
5. 5. Microwave chocolate squares in a medium-size glass bowl 1 minute or until melted, stirring after 30 seconds; let cool slightly. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well. Spoon chocolate mixture in lines on top of batter in springform pan; gently swirl with a knife.
6. 6. Bake at 325° for 1 hour or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool on a wire rack. Cover and chill at least 4 hours.
7. 7. Remove sides of springform pan. Serve with Mocha Sauce.
8. Note: For testing purposes only, we used Kahlúa for coffee liqueur.