KitchenMagician's Recipe

CHEESECAKE - CHOCOLATE CAPPUCCINO

Category: Cheesecakes

Makes 12 servings.

1 1/2 c. chocolate cookie crumbs
6 T. butter, softened
2 T. granulated sugar
1/4 tsp. ground cinnamon
3 8-oz. pkg. cream cheese, softened
1 c. granulated sugar
3 eggs
8 1-oz. squares semisweet chocolate
2 T. whipping cream
1 c. sour cream
1/4 tsp. salt
2 tsp. instant espresso granules dissolved in 1/4 c. hot water
1/4 c. coffee flavored liqueur
2 tsp. vanilla extract
1 c. heavy whipping cream
2 T. powdered sugar
2 T. coffee-flavored liqueur
1 1-oz. square semisweet chocolate, shaved

Place semisweet chocolate and whipping cream in a microwave-safe medium bowl.
Heat in microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth; cool to room temperature.
In a medium bowl, combine cookie crumbs, butter, 2 tablespoons sugar and cinnamon with a fork and mix well; press evenly into bottom of pan.
In large bowl beat cream cheese and 1 cup sugar with electric mixer speed until smooth.
Add eggs one at a time, beating well after each addition; stir in melted chocolate.
Stir in sour cream, salt, espresso, 1/4 cup coffee liqueur, and vanilla; beat until smooth.
Spread evenly into pan; place on rimmed baking sheet.
Bake at 350F for 45 minutes, or until center appears nearly set; cool in pan on wire rack for 30 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely; remove side of pan.
Refrigerate at least 4 hours or overnight before serving.
Beat whipping cream until soft peaks form; then beat in powdered sugar and 2 tablespoons coffee liqueur.
To serve, garnish cheesecake with flavored whipped cream and shaved chocolate.