Cafe Au Lait Cheesecake

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   1.

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   For the crust, in a mixing bowl combine crushed wafers and melted butter.

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   Press mixture evenly onto the bottom and 2 inches up the sides of an ungreased 8-inch springform pan.

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   Place the pan on a baking sheet.

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   Chill until needed.

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   2.

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   In a small saucepan combine the chocolate, water, and instant espresso.

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   Cook and stir over low heat until chocolate starts to melt.

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   Remove from heat.

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    Stir until smooth.

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    Stir in liqueur or water; cool.

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    3.

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    In a large mixer bowl beat cream cheese, sugar, flour, and vanilla with an electric mixer on medium speed until smooth.

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    Add eggs all at once, beating on low speed just until mixed.

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    Do not over beat.

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    4.

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    Reserve 2 cups of the cream cheese mixture; cover and chill.

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    Stir cooled chocolate mixture into the remaining cream cheese mixture, stirring just until combined.

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    Pour chocolate mixture into crust.

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    5.

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    Bake in 350 degree F oven for 30 minutes or until sides are set (center will be soft-set).

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    Remove reserved mixture from refrigerator 10 minutes before needed.

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    Gently pull out oven rack just enough to reach the inside of the pan.

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    Carefully pour reserved mixture in a ring over the outside edge of the chocolate mixture (where chocolate mixture is set).

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    Gently spread evenly over entire surface.

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    6.

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    Bake cheesecake for 20 to 25 minutes more or until center appears nearly set when gently shaken.

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    Cool for 10 minutes on a wire rack.

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    Loosen sides of the cheesecake from the pan.

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    Cool for 30 minutes.

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    Remove sides of pan.

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    Cool completely.

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    7.

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    Chill cheesecake for 4 to 24 hours before serving.

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    Store any remaining cheesecake, covered, in the refrigerator for up to 3 days.

* Per serving · 4 servings · Values may vary.