- 2 cups crushed chocolate graham crackers (about 18 crackers)
- 1/3 cup reduced-fat butter, melted
- Vegetable cooking spray
- 4 (8-oz.) packages reduced-fat cream cheese, softened
- 1 cup sugar
- 1/4 cup coffee liqueur
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee granules
- 4 large eggs
- 4 (1-oz.) bittersweet baking chocolate squares
- Mocha Sauce
- calories 464
- caloriesfromfat 46 %
- fat 24.8 g
- satfat 13.7 g
- monofat 2.9 g
- polyfat 0.4 g
- protein 14.9 g
- carbohydrate 48.5 g
- fiber 2 g
- cholesterol 131 mg
- iron 1.2 mg
- sodium 411 mg
- calcium 88 mg
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.