Mocha Cheesecake

 

Mocha Cheesecake

Ingredients

• 1-1/4 cups confectioners' sugar
• 1 cup all-purpose flour
• 1/2 cup baking cocoa
• 1/4 teaspoon baking soda
• Dash salt
• 1/2 cup butter, melted
• 
  FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 2 eggs, lightly beaten
• 1 tablespoon hot water
• 2 to 3 teaspoons instant coffee granules
• Whipped topping, baking cocoa, fresh raspberries and mint, optional

Directions

• In a bowl, combine the first five ingredients; sir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes or until the edges are browned. Cool on a wire rack.
• In a large bowl, beat cream cheese and milk until smooth. Add eggs, beating on low speed, just until combined. In a small bowl, combine water and coffee granules; let stand for 1 minute. Add to the creamed mixture; beat just until mixed. Pour into crust. Return pan to baking sheet.
• Bake at 350° for 20-25 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• Remove sides of pan. Let stand at room temperature for 30 minutes before cutting. If desired, pipe whipping topping around edges and dust with cocoa; garnish with berries and mint or drizzle with chocolate sauce and whipped cream. Refrigerate leftovers. It's like a Mocha Frappe on a plate! Yummy!