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Mocha Cheesecake

Yield 10 to 12 servings

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup butter or margarine, melted
  • 2 tablespoons sugar
  • 1 (8-ounce) package semi-sweet chocolate squares
  • 1 (8-ounce) carton commercial sour cream, divided
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup cold strong coffee
  • 1 teaspoon vanilla extract
  • Whipped cream (optional)

How to Make It

  1. Combine first 3 ingredients; mix well. Firmly press mixture into bottom of a 10-inch springform pan.

  2. Place chocolate squares in top of a double boiler; place over boiling water. Reduce heat to low; cook until chocolate melts. Remove from heat; stir in 2 tablespoons sour cream. Set mixture aside to cool.

  3. Beat cream cheese at medium speed of an electric mixer until light and fluffy; gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add chocolate, remaining sour cream, coffee, and vanilla; mix well.

  4. Pour mixture into prepared pan. Bake at 350° for 45 minutes. (Filling will become firm as pie stands.) Let cool to room temperature on a wire rack; chill 8 hours or overnight.

  5. To serve, remove sides of Springform pan. Garnish with whipped cream, if desired.

  6. Alternate Method: To prepare cheesecake filling using a food processor, position knife blade in food processor bowl; add cream cheese, sugar, and eggs. Process 2 minutes. Stop processor, and scrape sides of bowl with a rubber spatula. Process 1 to 2 additional minutes or until mixture is smooth. Add cooled chocolate mixture, sour cream, coffee, and vanilla; mix well and proceed with recipe.

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