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Home -> Baked Goods -> Cakes and Tortes
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Crust: 2 1/2 cups graham cracker crumbs 2 large eggs, beaten to blend 1/3 cup vegetable oil
Filling: 32 ounces softened cream cheese 1 tbsp. vanilla extract 1 1/3 cups sugar 1/4 cup all purpose flour 6 large eggs 3/4 cup melted semisweet chocolate 4 tbsp. instant coffee crystals 4 tbsp. coffee liqueur
Directions
For Crust: Wrap the outside of a 10 inch springform pan tightly with foil. Combine graham crumbs, eggs and oil in a small bowl. Stir until evenly moistened. Press into the bottom and up sides of the prepared pan. Refrigerate crust while preparing filling.
For Filling: Preheat oven to 350 degrees. Beat together cream cheese and vanilla in a large bowl. Beat in sugar, flour and eggs until well blended. Reserve 3 cups of the filling in a small bowl. Pour remaining filling over prepared crust. Stir together coffee crystals and liqueur in a small bowl until coffee is dissolved. Stir in melted chocolate. Blend coffee mixture into reserved filling. Drizzle over cheesecake and swirl with the tip of a knife to create a marbled effect. Place cheesecake in a large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cheesecake about 75 minutes until puffed and a tester comes out clean. Remove cheesecake from water bath, discard foil and refrigerate 4 to 8 hours before serving.
Serves 12.
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