What You Need:
(Makes: 16 servings)
1 & 1/2 cups of Oreo cookie crumbs
1/4 cup of butter, melted
For the Filling:
2 tablespoons plus 1 & 1/2 teaspoons of instant coffee granules
1 tablespoon of hot water
1/4 teaspoon of ground cinnamon
4 packages (8 ounces each) of cream cheese, softened
1 & 1/2 cups of sugar
1/4 cup of all-purpose flour
2 teaspoons of vanilla extract
4 eggs, lightly beaten
2 cups (12 ounces) of semisweet chocolate chips, melted and cooled
For the Glaze:
1/2 cup of semisweet chocolate chips
3 tablespoons of butter
Chocolate-covered coffee beans, (optional)
What to Do:
STEP 1) Place greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
STEP 2) In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside.
STEP 3) In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.
STEP 4) Divide the batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.
STEP 5) Bake at 325 degrees for 60 to 65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
STEP 6) Remove the rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired.
STEP 7) Enjoy!