Cafe Au Lait Cheesecake

Instructions

Crust:
In mixing bowl, combine crushed waters and melted margarine orbutter. Press mixture evenly onto the bottom and 2-inches up sides of an ungreased 8-inch 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 melt. Remove form heat. Stir until smooth. Stir in liqueur or waterand cool. In a large mixer bowl, beat cream cheese, sugar, flour andvanill with electric mixer on medium speed until smooth. Add eggs all at once, beating on low speed just until mixed. <I>Do not overbeat</I>. 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 form refrigerator 10 minutes before needed. Gently pull out oven rack just far enough to reach the inside of the pan. Carefully pour reserved mxture 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.

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cafe au lait cheesecake