-
1
For topping: Mix all ingredients in bowl.
-
2
Press down on edges of cheesecake to even.
-
3
Spoon topping over cheesecake.
-
4
Bake 10 min.
-
5
Transfer cheesecake to rack.
-
6
Run small sharp knife around crust sides to loosen.
-
7
Cold completely.
-
8
Cover and refrigerateovernight.
-
9
For garnish: Dip spoon into melted chocolate.
-
10
Wave from side to side over
-
11
cheesecake, creating zigzag lines.
-
12
Release and remove sides of springform
-
13
pan.
-
14
Spoon whipped cream into pastry bag fitted with large star tip.
-
15
Pipe rosettes of cream around cake edges.
-
16
Top with coffee bean candies if
-
17
desired.
-
18
For crust: Finely grind cookies, sugar and espresso pwdr in processor.
-
19
Add in chocolate and chop finely.
-
20
Add in butter and blend till moist crumbs form.
-
21
Press crumbs onto bottom and up sides of 9-inch-diameter springform
-
22
pan with 2 3/4-inch-high sides.
-
23
For filling: Preheat oven to 350F.
-
24
Using electric mixer, beat cream cheese and sugar in large bowl till well blended.
-
25
Combine coffee liqueur and espresso pwdr in small saucepan.
-
26
Stir over low heat till coffee dissolves.
-
27
Fold in vanilla.
-
28
Add in to cheese mix and beat till smooth.
-
29
Add in Large eggs 1 at a time, beating just till combined.
-
30
Pour filling into 2 bowls, dividing proportionately.
-
31
Heat chocolate in top of double broiler over simmering water, stirring till smooth.
-
32
Stir chocolate into filling in bowl.
-
33
Pour coffee filling into crust.
-
34
Bake till partially set and crust forms on filling, about 25 min.
-
35
Carefully spoon chocolate filling over coffee filling.
-
36
Bake cheesecake till set on edges but center 2 inches still move slightly when pan is shaken, about 30 min.
-
37
Transfer cheesecake to rack and cold 20 min.
-
38
Maintain oven temperature.
