Preparation: 30 minutes, Bake: 45 minutes, Make 12 Servings

Ingredients:
1 3/4 cups chocolate cookie crumbs
1/3 cup butter, melted
2 oz. semisweet chocolate, chopped
2 Tbsp. water
1 Tbsp. instant espresso coffee powder or instant coffee crystals
2 Tbsp. coffee liqueur or water
3 8-oz. pkg. cream cheese, softened
1 cup sugar
2 Tbsp. all-purpose Aour
1 tsp. vanilla

Method:
Preheat oven to 350°F.

In medium bowl, combine cookie crumbs and melted butter. Press onto bottom and 2 inches up Side of 8-inch springform pa1. Chill until needed.

In small saucepan, combine chocolate, the water, and espresso powder. Cook and stir over low heat until chocolate starts to melt. Remove from heat. Stir until smooth. Stir in liqueur cool.

In large bowl, combine cream cheese, sugar, flour, and vanilla. Beat with electric mixer until smooth. Add eggs all at once; beat on low speed just until combined. Set aside 2 cups of the mixture; Cover and chili.

Stir chocolate mixture into remaining cream cheese mixture just until combined. Pour into crust-lined pan. Place pan in
shallow baking pan. Bake about 30 minutes or until edge is set (cheesecake will not be clone).

About 10 minutes before needed, remove reserved cream cheese mixture froii refrigerator. Pour mixture around edge of cheesecake (where mixture is set). Gently spread over entire surface.

Bake for 15 to 20 minutes more or until center appears Hearly set when gently shaken. Cool on wire rack for 10 minutes. Loosen crust from side; cool for 30 minutes.

Remove side of pan; cool cheesecake. Cover and chill for 4 to 24 hours. If desired, drizzle with additional melted chocolate.

Cafe Au Lait Cheesecake Recipe