Mocha Chocolate Cheesecake
Mocha cheesecake garnished with toffee bits to make it extra special.
30 min.prep time
1 1/3 cups graham cracker crumbs
2 tablespoons sugar
1 cup sugar
1/2 cup sour cream
3 (8-ounce) packages cream cheese, softened
3 tablespoons all-purpose flour
1 tablespoon vanilla
2 teaspoons instant coffee granules
1 tablespoon hot water
1/4 cup unsweetened cocoa
1/4 cup toffee bits
Heat oven to 325°F. Combine all crust ingredients in medium bowl. Press crumb mixture evenly onto bottom of ungreased 9-inch springform pan. Bake 10 minutes or until golden brown. Cool completely.
Meanwhile, combine 3/4 cup sugar, sour cream, cream cheese and flour in large bowl. Beat at low speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed.
Reserve 1 1/2 cups cream cheese mixture. Set aside.
Combine coffee granules and water in small bowl; stir until granules dissolve. Set aside.
Combine remaining 1/4 cup sugar, cocoa and 3 tablespoons melted butter in small bowl; stir until smooth. Add coffee and cocoa mixtures to remaining cream cheese mixture; continue beating until well mixed. Pour cocoa-cream cheese mixture over baked crust. Spoon reserved cream cheese mixture over chocolate mixture; pull knife through batter for marbled effect.
Bake 50-60 minutes or until set 2 inches from edge of pan. (Center will still be soft.) Remove from oven; let stand 10 minutes. Loosen sides of cheesecake from pan by carefully running knife around inside of pan. (Dip knife in hot water if cheesecake sticks to knife.) Do not remove sides. Cool 1 hour. Cover; refrigerate at least 4 hours. Remove sides of pan.
To serve, garnish with toffee bits. Store refrigerated.