Mocha Cappuccino Cheesecake

Every Sunday night  after worship, we have a fellowship meal together.  This Sunday we had a Cheesecake Theme for dessert.  Most everyone brought a different cheesecake and we enjoyed them all.  This is the cheesecake I made for church.  It was my own creation that I took from a few different recipes.

Crust:

30 Oreo cookies

1/2 cup (1 stick) butter

Cheesecake:

4 pkg. (8 oz each) Cream Cheese, softened

1 cup sugar

3 Tbsp. flour

4 eggs

1 cup sour cream

1 Tbsp. instant coffee

1/4 tsp. ground cinnamon

1/4 cup boiling water

Topping:

1/2 cup whipping cream

6 squares Baker’s Semi-Sweet Baking Chocolate

Preheat oven to 450 degrees.  Mix crushed cookies and butter; press into a 9-inch springform pan.  Refrigerate while preparing filling.

Dissolve instant coffee with cinnamon in boiling water; cool.

Beat cream cheese, 1 cup sugar and flour with electric mixer on medium speed until well blended.  Add eggs, 1 at a time, mixing on low speed after each addition just until blended.  Blend in sour cream.  Gradually add coffee mixture to cream cheese, mixing until well blended.  Pour over crust.

Bake 10 min. Reduce oven temperature to 250 degrees.  Bake an additional hour or until center is almost set.  Cool before removing rim of pan.  Refrigerate 4 hours or overnight before adding topping.

For topping, cook whipping cream and chocolate in a saucepan over low heat until chocolate is completely melted.  Pour over cheesecake and refrigerate for at least 15 minutes or until chocolate is firm. Store leftover cheesecake in refrigerator.

Jazz it up:

Once chocolate topping is firm, place 2 additional chocolate squares in microwaveable bowl.  Microwave for 1 min. and stir.  Continue at 30 sec. intervals until completely melted.  Pour chocolate in the corner of a ziplock bag and seal.  Cut the tip off of the corner and write a message on the cheesecake.  Put back in fridge to set.

Enjoy!!!