HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Cakes and Tortes Rich Chocolate Coffee Cheesecake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 1 1/4 cups chocolate cookie crumbs 3 tbsp. melted butter Filling: 3 tbsp. brandy 2 tbsp. instant coffee powder 6 ounces chopped bittersweet or semisweet chocolate 32 ounces cream cheese, room temperature 1 1/4 cups sugar 1/2 cup heavy or whipping cream 1/3 cup sour cream 1 tbsp. vanilla extract 3 large eggs Directions For Crust: Preheat oven to 350 degrees. Wrap the outside of a 9 inch springform pan with foil. Stir together cookie crumbs and melted butter in a medium bowl until moistened. Press the crust mixture evenly into the bottom of the prepared pan. Bake crust about 7 minutes until firm. Transfer crust to a rack and cool. For Filling: Stir together brandy and coffee powder in a small bowl until coffee dissolves. Place the chocolate in the top of a double boiler over simmering water. Melt chocolate and stir until smooth. Remove chocolate from over water and cool to lukewarm. Beat together cream cheese, sugar, cream, sour cream and vanilla in a large bowl until smooth. Divide batter in half. Stir coffee mixture into one half of batter and melted chocolate into remaining half. Pour chocolate batter over prepared crust. Place springform pan into a large roasting pan. Add enough hot water to come halfway up the sides of the springform. Bake cheesecake 20 minutes. Spoon coffee batter over baked layer. Bake 45 minutes until filling is set and slightly puffed. Remove cheesecake from the water bath and transfer to a rack. Discard foil. Cool cheesecake to room temperature. Cover and refrigerate overnight. Run a knife around the inside edges of the springform. Remove pan sides. Slice cheesecake with a warm knife. Serves 10 to 12. Related Recipes •   Rich and Decadent Iced Coffee •   Mocha Marble Cheesecake •   Carnegie Deli Chocolate Cheesecake •   Chocolate Mousse Cheesecake •   Chocolate Kahlua Hot Coffee •   Individual Hot Chocolate Cakes •   Coffee Mexicano •   French Vanilla Mocha •   Mexican Coffee •   Chocolate Cheesecake Brownies •   Cafe Au Lait Cheesecake •   Sallie's Simple Chocolate Peanut Butter Cake •   Spiced Coffee •   Rich and Creamy Hot Chocolate •   Hot Jamaican Coffee •   Individual Warm Banana Cakes •   Butterscotch Rounds •   Hot White Chocolate •   Holiday Magic Mocha Fudge •   Old Fashioned Crab Cakes View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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