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Chocolate Cappuccino Cheesecake

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    Source: www.tastebook.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 cup chocolate cookie crumbs

    2. 1/4 cup butter , softened

    3. 2 tablespoons sugar

    4. 1/4 teaspoon cinnamon Filling

    5. 3 (8oz) packages cream cheese, softened

    6. 1 cup sugar

    7. 3 egg s

    8. 8 (1oz) squares semi-sweet chocolate

    9. 2 tablespoon whipping cream

    10. 1 cup sour cream

    11. 1/4 teaspoon salt

    12. 2 teaspoons instant coffee granules dissolved in

    13. 1/4 cup hot water

    14. 1/4 cup coffee flavored liqueur

    15. 2 teaspoons vanilla

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 350°. Butter 10 inch spring form pan.

    2. Combine chocolate wafer crumbs, softened butter, 2 tablespoons sugar and the cinnamon. Mix well and press mixture into buttered spring form pan, set aside 3. In a medium sized bowl beat the softened cream cheese until smooth. Gradually and 1 cup sugar mixing until well blended. Add eggs, one at a time.Beat at low speed until very smooth 4. Melt the 8 ounces semi-sweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.

    3. Add chocolate mixture to cream cheese mixture and blend well. Stir sour cream, salt, coffee, ¼ cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.

    4. Bake in the center of oven at 350° for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours.

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