Mocha Blanca Cheesecake

MOCHA BLANCA CHEESECAKE

8 Preparation Time :

Categories : Desserts Cakes

Amount Measure Ingredient -- Preparation Method -- -- --

--CRUST--

1 c Vanila wafers, finely crushd

2 tb Melted butter or oleo

1 tb Sugar

1 tb Cocoa

--FILLING--

1 tb Instant coffee powder

2 tb Kahlua

4 oz White chocolate, grated

16 oz Low-fat cream cheese, soften

16 oz Regular cream cheese, soften

1 c Sugar

4 Eggs

--TOPPING--

1 c Sour cream

2 tb Sugar

1 t Kahlua

1 t Cocoa

1. TO PREPARE THE CRUST: Combine the crumbs, melted butter, sugar and cocoa with a fork. Press into bottom of a 9 inch springform pan.

Wrap the pan bottom in aluminum foil. Refrigerate while preparing

filling. 2. TO PREPARE THE FILLING: Bring a kettlr of water to a

boil for the water bath. Dissolve the coffee powder in the Kahlua.

Put the chocolate into the top of a double boiler and place over hot

water. When allmost melted, remove from the heat and stir until

completly melted. 3. Combine the low-fat and regular cream cheeses

and the sugar in a food processor, processing to blend. Add the

coffee mixture, the chocolate and eggs. Process just untilblended and creamy. 4. Pour filling into crust, smoothing the top. Place the pan

in a large baking pan: pour boiling water into baking to come half

way up the sides of the springform pan. Bake in a preheated 350

degree oven for 1 hour. Remove the pan from the oven; remove

springform from the water bath. 5. TO PREPARE THE TOPPING: Stir

together sour cream, sugar and Kahlua. spread on top of the hot

cheesecoake and put back into oven for 5 min - - - - - - - - - - - - - - - - - -