Chocolate-Coffee Cheesecake With Mocha Sauce

Ingredients

• 4 ounce bittersweet baking chocolate squares 
• 0.5 cup butter melted
• 0.3 cup rum / brandy / coffee liqueur 
• 32 ounce philadelphia cream cheese softened
• 4 large eggs 
• 3 cups chocolate graham crackers crushed ( 20 sheets)
• 1 cup domino granulated sugar 
• 8 servings mocha sauce 
• 1 teaspoon coffee granules instant
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• hand mixer
• microwave
• springform pan

Directions

1. Stir together crushed graham crackers and butter; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
2. Bake at 350 for 10 minutes. Cool crust in pan on a wire rack. Reduce oven temperature to 32
3. Beat cream cheese and 1 cup sugar at medium speed with an electric mixer until blended.
4. Add coffee liqueur, coffee granules, and 1 teaspoon vanilla, beating at low speed until well blended.
5. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
6. Remove and reserve 1 cup cream cheese mixture.
7. Pour remaining batter into prepared crust.
8. Microwave chocolate squares in a medium-size glass bowl 1 minute or until melted, stirring after 30 seconds; let cool slightly. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well. Spoon chocolate mixture in lines on top of batter in springform pan; gently swirl with a knife.
9. Bake at 325 for 1 hour or until almost set. Turn oven off.
10. Let cheesecake stand in oven, with door closed, 30 minutes.
11. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool on a wire rack. Cover and chill at least 4 hours.
12. Remove sides of springform pan.
13. Serve with Mocha Sauce.
14. Note: For testing purposes only, we used Kahla for coffee liqueur.