Shelly's Recipe

CHOCOLATE ESPRESSO CHEESECAKE WITH CRANBERRY TOPPING

Category: Cheesecake

Crust
1 (9 oz) pkg chocolate wafer cookies, finely crushed
1/3 cup butter, melted

Filling
2 tbsp instant espresso powder or instant coffee granules
1 tbsp hot water
4 8-oz pkg cream cheese, softened
1 1/3 cups sugar
1 tbsp flour
1 1/2 tsp cinnamon
1/4 cup whipping cream
4 eggs

Topping
1 (14-oz) can whole berry cranberry sauce
1 tbsp cornstarch
3/4 cup whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
2 tbsp coarsely grated semi-sweet chocolate

Preheat oven to 350.

Crust: Combine cookie crumbs and butter in a medium mixing bowl. Place mixture in a 9-inch springform pan. Press crumbs on bottom and 2 inches up sides of pan. Set aside.

Filling: Dissolve espresso powder in hot water; set aside. Using an electric mixer, beat cream cheese, sugar and flour together in a large mixing bowl until well blended and smooth. Add the espresso, cinnamon and whipping cream; mix well. Add eggs, one at a time, beating just until combined; scrape bowl occasionally. Pour into crust. Bake 1 hour or until the top appears set. Cool 1 hour at room temperature. Refrigerate until chilled.

Topping: Combine cranberry sauce and cornstarch in a small saucepan. Bring to a boil and cook for 1 minute, stirring constantly. Cover and refrigerate until chilled.

Beat whipping cream in a medium mixing bowl until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Spread over top of cheesecake. Spoon cranberry sauce mixture over whipped cream, spreading to within 1 inch of edges. Sprinkle chocolate on whipped cream border.