- Calories 464
- Caloriesfromfat 46%
- Fat 24.8g
- Satfat 13.7g
- Monofat 2.9g
- Polyfat 0.4g
- Protein 14.9g
- Carbohydrate 48.5g
- Fiber 2g
- Cholesterol 131mg
- Iron 1.2mg
- Sodium 411mg
- Calcium 88mg
How to Make It
Stir together crushed graham crackers and melted butter; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
Bake at 350° for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325°.
Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add liqueur, vanilla, and coffee granules, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.
Microwave chocolate in a medium-size, microwave-safe bowl 1 minute or until melted, stirring after 30 seconds. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well. (Mixture will be thick.) Spoon mixture in lines on top of batter in pan; gently swirl with a knife.
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 1 hour on a wire rack. Cover and chill at least 4 hours.
Remove sides of springform pan. Serve with Mocha Sauce.
Note: For testing purposes only, we used Kahlúa for coffee liqueur.