Stir together crushed graham crackers and butter; press mixture into bottom and up sides of a 9" springform pan coated with cooking spray
Bake at 350° for 10mins. cool in pan on a wire rack. Reduce oven temperature to 325°.
Beat cream cheese and 1cup sugar at medium speed with an electric mixer until blended. Add coffee liqueur, coffee granules, and 1 teaspoon vanilla, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
Remove and reserve 1cup cream cheese mixture. Pour remaining batter into prepared crust.
Microwave chocolate squares in a medium-size bowl 1min or until melted, stirring after 30 secs; let cool slightly. Stir reserved 1cup cream cheese mixture into melted chocolate, blending well. Spoon chocolate mixture in lines on top of batter in springform pan. Swirl with a knife
Bake at 325° for 1hr or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 30mins. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan.(Do not remove sides of pan) Cool on rack. Cover and chill at least 4hrs.
Remove sides of springform pan. Serve with Mocha Sauce.
1 (12-ounce) package semisweet chocolate morsels
1/2 cupwhipping cream
1 tablespoonbutter or margarine
1/4 cupstrong brewed coffee
Prep: 5 mins
Cook: 3 mins
Cook chocolate morsels, whipping cream, and butter in a small heavy saucepan over low heat, stirring often, 2 to 3 minutes or until smooth. Remove from heat, and stir in 1/4 cup brewed coffee. Serve sauce warm.
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This is one of the most indulgent and rich cheesecakes ever so enjoy this sweet treat😇