1 1/2 c Chocolate wafers; finely
-crushed
1/3 c Butter
1/2 tb Granulated sugar
FILLING
2 Squares (1-oz) sweet
-chocolate
2 pk (8-oz) cream cheese
4 Eggs
3/4 c Sugar
2 -(up to)
3 ts Instant coffee
1 ds Salt
Chocolate cookies; for
-garnish
Mint leaves; for garnish
Raspberries or other
-berries; for garnish
Chocolate leaves; for
-garnish
1. Combine wafer crumbs, butter and sugar. Butter sides and bottom of an
8-inch springform pan.
2. Press crumb mixture evenly onto bottom of pan.
3. Melt chocolate over hot, but not boiling water. Stir until smooth.
4. Beat cream cheese until soft and smooth.
5. Add eggs, one at a time to cream cheese. Gradually add sugar, mixing
until well blended.
6. Add melted chocolate, instant coffee and salt. Stir until blended.
7. Turn mixture into prepared pan.
8. Bake cake at 350 degrees in center of oven for about 40 minutes or until
cake center is almost set. It will firm when chilled.
9. Let cheesecake cool on counter for about 45 minutes. Cover and chill for
at least 4 hours or overnight.
10. Remove sides of pan. Garnish with chocolate leaves and/or fresh
raspberries.
FROM “GREAT AMERICAN RECIPES”
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
6 Servings