Tuesday, November 21, 2006

Mocha Mousse Cheesecake

Photo by Moonlight Baker

Crust:
1 cup Oreo Cookie crumbs
2 tbsp melted butter

Mix the crumbs and the butter together in a saucepan. Press into a 9 inch springform pan and refridgerate while making the filling.

Filling:
three 8 oz packages of cream cheese, softened
1/2 cup sugar
1/2 cup light brown sugar, packed
1 cup sour cream
3 large eggs
1 1/4 cups semisweet chocolate chips, melted
1/2 cup coffee, freshly brewed
1 Tbsp. vanilla

Beat the cream cheese until very smooth. Add sugars and sour cream, blending well. Add eggs one at a time, blending well after each. Beat in melted chocolate, coffee, and vanilla, blending until smooth. Pour into prepared pan and bake in the middle of a pre-heated 350 F oven for 50-60 minutes. When finished, turn off the oven, crack the door 1 inch and leave the cheesecake to cool until set. Don't remove until it is at room temperature.

Glaze:

3/4 cup semi sweet chocolate
1/4 cup butter

Melt the chocolate and butter together until smooth. Pour over top of the cooled cheesecake, spreading evenly. Refridgerate until firm. Cut and serve.

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