Shelly's Recipe

CAPPUCCINO CHEESECAKE WITH FUDGY SAUCE

Category: Cheesecake

1 1/2 cups chocolate wafer crumbs, about 30 cookies
3 tbsp butter or stick margarine, melted
2 tbsp granulated sugar
1 cup granulated sugar
3 tbsp all-purpose flour
4 8 oz packages cream cheese
2 large eggs
2 large egg whites
2 tbsp instant espresso or 1/4 cup instant coffee granules
1 tsp vanilla extract
1/2 tsp ground cinnamon
1 1/2 cups hot fudge topping, divided use

Preheat oven to 325.

Combine first 3 ingredients in a small bowl and firmly press mixture into bottom of 9 inch greased springform pan. Bake at 325 degrees for 10 minutes and cool on wire rack.
Preheat oven to 450 degrees.

Place 1 cup sugar, flour, and cheese in a large bowl and beat at medium speed of a mixer until smooth. Add eggs and egg whites, one at a time, beating well after each addition. Add espresso, vanilla, and cinnamon and beat well.

Pour cheese mixture into prepared crust and spoon 4 mounds of fudge topping, 2 tbsp each, onto cheese mixture and swirl mixtures together, using a knife.

Bake at 450 for 10 minutes. Reduce oven temperature to 250 degrees, do not remove cheesecake from oven and bake an additional 1 hour or until almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill at least 8 hours.

Drizzle 1 tbsp fudge topping onto each of 16 plates and top each with 1 cheesecake wedge.