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  • Caramel Mocha Cheesecake

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    Caramel Mocha Cheesecake
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 11 x Oreo cookies, crushed
    • 3 Tbsp. Butter or possibly margarine, melted
    • 24 ounce Cream cheese
    • 1/3 c. Dark brown sugar
    • 5 tsp Cornstarch
    • 3 x Large eggs
    • 1 x Egg yolk
    • 1/3 c. Lowfat sour cream
    • 1 1/4 tsp Vanilla extract
    • 2 1/2 tsp Instant coffee
    • 2 1/2 tsp Warm water
    • 2 1/2 Tbsp. Sugar
    • 1 3/4 c. Lowfat milk chocolate chips, melted
    • 1/4 c. Dark corn syrup

    Directions

    1. To make crust; stir together crushed cookies & melted butter in a small bowl, till well-combined. Press crumb mix proportionately into bottom of a 9" springform pan. In a large bowl, combine cream cheese, brown sugar & cornstarch. Beat with mixer till smooth. Add in Large eggs & egg yolk one at a time, beating well after each addition. Stir in lowfat sour cream & vanilla. Stir together instant coffee & warm water; set aside. Place 3/4 c. cream cheese mix in a small bowl. Add in dissolved coffee. Stir in sugar. Stir choc.
    2. chips & corn syrup into remaining cheese mix.
    3. Pour 1/2 of choc. mix over crust. Spoon 1/2 of coffee mix over choc. mix. Pour remaining choc. mix over coffee mix. Spoon on remaining coffee mix. Swirl a knife handle through filling to create a marbling effect.
    4. Bake at 350d. 15 minutes. Lower temp. to 225d. & bake 1 hr & 10 minutes. longer or possibly till center no longer looks wet. Remove cake from the oven & run a knife around inside edge of the pan. Turn oven off. Return cake to oven for 30 minutes. Refrigerateuncovered overnight.

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