Chocolate-Coffee Cheesecake With Mocha Sauce

SOUTHERN DESSERTS Grand Prize Winner. PHILADELPHIA Cream Cheese Brand Winner.  Serve each slice with a dollop of whipped cream, fresh raspberries, and fresh mint sprigs, if desired.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Prep: 20 Minutes
Cook: 1 Hour, 10 Minutes
Other: 4 Hours, 30 Minutes

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

Preparation

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. Bake at 350° for 10 minutes. Cool crust in pan on a wire rack. Reduce oven temperature to 325°.

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. Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.

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. 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. Remove sides of springform pan. Serve with Mocha Sauce.

Note: For testing purposes only, we used Kahlúa for coffee liqueur.

Note:

Sharon Collison, Newark, Delaware,

January 2006