Take cheesecake to the next level by adding in the flavors of bittersweet chocolate and coffee. This stunning marbled dessert will impress your holiday guests.
Oxmoor House MAY 2004
Stir together cookie crumbs and butter; press firmly into bottom of a 10" springform pan.
Bake at 325° for 12 minutes. Cool on a wire rack.
Meanwhile, beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir coffee, liqueur, and vanilla into batter.
Reserve 2 1/2 cups batter; pour remaining batter into crust.
Stir melted chocolate into reserved batter. Spoon dollops of chocolate batter over coffee batter. Swirl batter gently with a knife.
Place springform pan in a large round shallow pan, and add hot water to shallow pan to a depth of 2".
Bake at 325° for 55 minutes or until cheesecake is almost set. Turn off oven, and let cheesecake stand in closed oven 30 minutes. Remove from oven; gently run a knife around edges to loosen sides. Cool on a wire rack; cover and chill 8 hours.
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