Mocha-chocolate Cheesecake

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

Ingredients

• 1 1/4 cups chocolate wafer crumbs
• 1/4 cup butter or 1/4 cup margarine, plus
• 1 tablespoon unsalted butter or 1/4 cup margarine, melted
• 2 tablespoons slivered almonds, toasted
• 8 (1 ounce) semi-sweet chocolate baking squares
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 3 eggs
• 1 1/2 tablespoons instant coffee granules
• 2 tablespoons kahlua
• 1 teaspoon vanilla extract
• 1 1/2 cups sour cream
• 1/2 cup whipping cream
• 1 tablespoon powdered sugar
• chocolate curls

Recipe

• 1 in a bowl, combine the chocolate wafer crumbs and melted butter; stir well to combine.
• 2 press mixture into bottom and 1-inch up sides of a 9-inch springform pan.
• 3 sprinkle with slivered almonds; chill.
• 4 add semisweet chocolate to the top of a double boiler; bring water to a boil; lower heat; cook until chocolate melts, stirring occasionally.
• 5 in a large mixing bowl, beat cream cheese, using an electric mixer, until light and fluffy.
• 6 gradually add in 1 cup sugar; beating well.
• 7 add in eggs, one at a time, beating well after each addition.
• 8 add in melted chocolate, beating until smooth.
• 9 crush coffee granules with a mortal/pestle or the back of a spoon.
• 10 combine coffee, kahlua, and vanilla; add to chocolate mixture, beating well.
• 11 fold in sour cream.
• 12 pour cheesecake filling into crumb crust; place on baking sheet.
• 13 bake in a 350° oven for 1 hour.
• 14 turn oven off and let cheesecake stand in oven for 30 minutes with the door partially open.
• 15 remove from oven; cool on wire rack.
• 16 cover and chill at least 8 hours.
• 17 beat whipping cream until foamy; gradually add in powdered sugar, beating until soft peaks form.
• 18 remove sides of springform pan; pipe or dollop whipped cream around edge of cheesecake.
• 19 garnish with chocolate curls.