Cafe Au Lait Cheesecake

Crust: in mixing bowl, combine crushed waters and melted margarine or
butter. Press mixture evenly onto the bottom and 2 ” up sides of an
ungreased 8′ springform pan. Place the pan on a baking sheet. Chill until
needed.

In a small saucepan combine the chocolate, water and instant espresso. Cook
and stir over Low heat until chocolate starts to melts. Remove from heat.
Stir until smooth. Stir in liqueur or water and cool. In a lg. mixer bowl,
beat cream cheese, sugar, flour and vanill with electric mixer on Med.
speed until smoth. Add eggs all at once, beating on Low speed just until
mixed. DO NOT OVERBEAT. Reserve 2 cups of the cream cheese mixture. Cover
and chill. Stir cooled chocolate-coffee mixture into the remaining cream
cheese mixture, stirring just until combined. Pour chocolate mixture into
crust. Bake in a 350 F. oven for 30 minutes or until sides are set (center
will be soft). Remove reserved mixture from refrigerator 10 minutes before
needed. Gently pull out oven rack just far enough to reach the inside of
the pan. Carefully pour reserved mixture in a ring over the outside edge of
the chocolate mixture (where chocolate mixture is set. Gently spread evenly
over entire surface. Bake cheesecake for 20-25 minutes more or until center
appears nearly set when gently shaken. Cool for 10 minutes on a wire rack.
Loosen sides of the cheesecake from the pan. Cool for 30 minutes. Remove
sides of pan. Cool completely. Chill cheesecake for 4-24 hours before
serving. Store any remaining cheesecake, covered in the refrigerator for up
to 3 days. To Freeze: Place cooled cheesecake, uncovered in the freezer for
1 hour until firm. Remove bottom pan. Transfer cheesecake to a large
freezer bag or container. Seal, label and freeze up to 3 months. To serve,
transfer cheesecake to a platter and loosely cover. Thaw for 24 hours in
the refrigerator.

Serving Ideas : Per serving: 441 cals., 30 g. fat, 136 mg. chol.