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Layered mocha cheesecake
Layered mocha cheesecake

Before you jump to Layered mocha cheesecake recipe, you may want to read this short interesting healthy tips about Why Are Apples So Beneficial For Your Health.

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We hope you got benefit from reading it, now let’s go back to layered mocha cheesecake recipe. You can have layered mocha cheesecake using 17 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Layered mocha cheesecake:
  1. Take 1 1/2 cup oreo or graham cookie crumbs. (i used double)
  2. Take crust
  3. You need 2 tbsp plus 1 1/2 teaspoons instant coffee granules
  4. Provide 1/4 cup butter (melted) i doubled it for thicker crust
  5. Prepare filling
  6. Take 1 tbsp hot water
  7. Take 1/4 tsp ground cinnamon
  8. You need 1 1/2 cup sugar
  9. Provide 4 packages (8 ounce) each) cream cheese softened
  10. Provide 2 tsp vanilla extract
  11. Get 1/4 cup all-purpose flour
  12. You need 2 cup (12 ounces) semi-sweet chocolate chips, melted and cooled
  13. Provide 4 eggs, lightly beaten
  14. Take glaze
  15. Use 1/2 cup semi-sweet chocolate chips
  16. Take 3 tbsp butter
  17. Take 1 bunch chocolate covered coffee beans optional i didnt use th
Steps to make Layered mocha cheesecake:
  1. Place greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  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.
  3. In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.
  4. Divide 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 in. of hot water to larger pan.
  5. Bake at 325° for 60-65 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.
  6. Remove 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.

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