Mocha-cappuccino Cheesecake

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 2 cups chocolate graham crackers, crushed
• 6 tablespoons margarine, melted
• 2 tablespoons sugar
• 1 teaspoon cinnamon
• 24 ounces cream cheese
• 2/3 cup sugar
• 3 eggs
• 2 teaspoons instant espresso coffee powder
• 2 teaspoons vanilla extract
• 1/2 teaspoon cinnamon
• 1 cup semi-sweet chocolate chips, melted
• 1 1/2 cups heavy cream, unbeaten
• 1/2 cup semi-sweet chocolate chips
• 1 tablespoon margarine
• 2 -3 teaspoons milk
• 1 1/2 teaspoons corn syrup

Recipe

• 1 crust:.
• 2 mix ingredients together and press firmly into a 9 or 10 inch springform pan.
• 3 filling:.
• 4 combine cream cheese and sugar in a large bowl, beating until smooth and creamy.
• 5 combine coffee and vanilla in a small bowl, stirring to dissolve granules.
• 6 add eggs and coffee mixture to cream cheese mixture, beating until blended.
• 7 add cup of melted chocolate chips and heavy cream stirring until mixed.
• 8 pour into crust.
• 9 bake at 275º for 1 ½ hours in center of oven.
• 10 turn oven off and leave cake in for another 45 minutes.
• 11 take out of oven and cool completely.
• 12 remove form sides of pan by running a butter knife around the inside edge. release cake from sides of pan and refrigerate at least 4 hours.
• 13 topping:.
• 14 in a small saucepan on low heat, combine ½ cup of chocolate chips and 1 t. margarine with 2 t. milk and 1 ½ t. corn syrup, stirring until smooth.
• 15 add extra milk as needed for spreading consistency.
• 16 spoon and gently spread over chilled cheesecake.
• 17 refrigerate shortly, but not until topping is set.
• 18 use a sharp knife to score top into 12-16 pieces before topping has completely set. now refrigerate at least two more hours to set topping.
• 19 to serve; run sharp knife over scored lines.
• 20 note: butter sometimes seeps through pan during baking. i recommend putting a foil-lined cookie sheet on bottom rack below cake.