Project Monday

This Monday's inspiration is "A Recipe for Fall". Fall is actually my favorite season, and part of it is the wonderful flavors. I especially love to make all things pumpkin. This is a chocolate mocha cheesecake. It is an absolutely rich and decadent dessert that ties in well with the season. It's chocolate and mocha flavors just make you want to snuggle up with your sweetie as the cool winds blow the leaves off the trees outside. So, without further adieu, one of my sweeties fall favorites....

Ingredients

Crust:
1 1/2 cup crushed oreo crumbs
1/4 cup butter, melted

Filling:
2 TB plus 1 1/2 t instant coffee granules
1 TB boiling water
1/4 t cinnamon
4 8oz. cream cheese, soft
1 1/2 cup sugar
1/4 cup flour
4 eggs lightly beaten
2t vanilla
2 cup semisweet chocolate chips, melted and cooled slightly

Glaze:
1/2 cup semisweet chocolate chips
3 TB butter
Chocolate covered coffee beans, optional

1) Grease 9 inch spring form pan. Set aside. Combine cookie crumbs and butter. Press into pan. Place on a double thickness of foil, securely wrap foil around pan. set aside. In a small bowl combine water, coffee and cinnamon. Set aside
2) In a large mixing bowl, beat cream cheese, sugar and flour until smooth. Add eggs, beat on low until combined. Stir in vanilla. Divide batter in half. Stir melted chocolate into one half, pour into crust. Stir coffee into other half and spoon over chocolate layer.
3) Place pan in a large baking pan, add one inch of hot water to larger pan. Bake at 325 for 45-50 minutes or until center is set and top appears dull. Remove pan form water. Cool on wire rack for ten minutes. Run knife around edge of pan to loosen. Remove foil. Cool one hour longer. Refrigerate overnight.
4)In microwave bowl, melt chocolate chips and butter, stir until smooth, spread over cheesecake. Remove sides of pan, garnish with chocolate covered coffee beans.