~ Dark Chocolate Mocha Cheesecake ~

Preheat oven to 325 F.

Crust ~ 

1 box of Oreo cookies or chocolate wafers, 

(You can also get gluten free chocolate cookies)

1/2 cup butter, melted

1 Tablespoon Coffee, finely ground (optional)

Filling ~

3 Tablespoons Instant coffee granules

2 Tablespoons Coffee, finely ground

1 1/2 Tablespoons Boiling Water

1/4 teaspoon Cinnamon, ground

4 packages Cream Cheese, 8 oz each 

(I use 2 Neufchatel cream cheese and 2 regular)

1 1/4 cup sugar, or if you prefer it sweeter add another 1/4 cup)

1/4 cup All-Purpose Flour, 

(for gluten free use 1/4 cup Tapioca Flour and 1/2 tsp. Xanthan Gum instead)

4 Eggs, beaten

2 teaspoons Vanilla Extract

5 oz Bakers Chocolate

5 Tablespoons butter

1/4 teaspoon Cinnamon

Glaze ~

1/2 bag Dark Chocolate chips (bag is 12 oz) or use chocolate that is gluten free

5 Tablespoons Butter

1 Tablespoon Instant coffee plus 1 teaspoon boiling water

To make the crust: 

Remove filling from Oreos. Grind cookies in blender until crumbs. In a bowl combine cookie crumbs, coffee grounds (optional), and melted butter until well blended. Grease a 10 inch spring form pan and evenly press into pan. Make sure to press some up the sides of the pan. About 1/2 inch high.

To make Coffee flavoring:

In a small bowl, combine the coffee grounds, instant coffee, boiling water, and cinnamon. Set aside.

To make the Chocolate flavoring:

Place bakers chocolate, butter, and cinnamon in a double boiler and melt together. Stir until well blended and melted then remove from heat.

To make Filling:

In a large mixing bowl, beat cream cheese, sugar and flour together until smooth. Add eggs and beat on low until combined. Stir in vanilla. 

Now you have three choices for assembling. 

Layered Mocha Cheesecake: 

First you divide the filling in half. Then stir in coffee flavoring to one half and in the other stir in the chocolate. Then pour the chocolate flavored batter into the pan spreading evenly. Pour the Coffee flavored batter over the chocolate one and gently spread evenly. If you want you can also make this a swirled mocha cheesecake and use a fork or knife to make a beautiful design on top.

 Mocha Cheesecake:

In this one you just blend the coffee flavoring and the chocolate all into the batter and then pour into pan. Make sure to spread evenly.

Mocha Cheesecake with cream:

In this one you remove about 2 cups of filling and set aside. Then add coffee and chocolate flavors to the main batch and stir until blended. Pour the mocha batter into pan and spread evenly. Then take the filling you set aside earlier and spread it evenly over the top of the mocha batter in the pan. Note: you might find it a bit too thick so you will want to drop tablespoon fulls around the the top of the mocha batter then take a rubber spatula or the back of a large spoon and gently spread evenly. 

Bake:

Bake at 325 F. for 40-45 minutes. Make sure to put a pan of water on the rake below the cheesecake. The cheesecake is done when the center is set. (Note: Should not be firm. It should still slightly move in the center when gently jiggled .) Remove and let cool on wire rake for 1 hour. Make sure to run a sharp knife around the edge of the cheesecake and the pan to prevent cracks. Then either put glaze on or cover and put in the refrigerator. 

Glaze:

Melt chocolate, butter, and coffee (optional) in same double boiler you used earlier. Let cool slightly then when cheesecake is ready pour over the top. 

Remove sides of the pan and garnish.  

Carefully cover and refrigerate for 2-3 hours before serving (This helps harden the glaze and makes sure the cheesecake is set.

Serves: 16

~ Dark Chocolate Mocha Cheesecake garnished with fresh raspberries and sprigs of chocolate mint ~


Enjoy!