Caramel Mocha Cheesecake
Source of Recipe
Linda's Busy Kitchen
List of Ingredients
11 Oreo cookies, crushed
3 Tb. Butter or margarine, melt
24 Oz. Cream cheese
1/3 c Brown sugar, dark
5 Tsp. Cornstarch
1 Egg yolk
1/3 C. Sour cream
1 1/4 Tsp. Vanilla extract
2 1/2 Tsp. Instant coffee
2 1/2 Tsp. Hot water
2 1/2 Tb. Sugar
1 3/4 C. Milk chocolate chips, melted
1/4 C. Corn syrup, dark
To make crust, stir together crushed cookies and melted butter in a
small bowl, until well-combined. Press crumb mixture evenly into bottom
of a 9-inch springform pan.
In a large bowl, combine cream cheese, brown sugar and cornstarch. Beat
until smooth. Add eggs and egg yolk one at a time, beating well after
Stir in sour cream and vanilla. Stir together instant coffee and hot
water; set aside.
Place 3/4 cup cream cheese mixture in a small bowl. Add dissolve coffee.
Stir in sugar.
Stir chocolate chips and corn syrup into remaining cheese mixture. Pour
1/2 of chocolate mixture over crust. Spoon 1/2 of coffee mixture over
chocolate mixture. Pour remaining chocolate mixture over coffee mixture.
Spoon on remaining coffee mixture.
Swirl a knife handle through filling to create a marbling effect. Bake
at 350 for 15 minutes.
Lower temperature to 225 and bake 1 hour and 10 minutes longer or until
center no longer looks wet. Remove cake from the oven and run a knife
around inside edge of the pan.
Turn oven off. Return cake to oven for 30 minutes. Chill