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Mocha cheesecake garnished with toffee bits to make it extra special.
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.
Dietary Fiber: <1g
I made it several times. It is always a favorite. Follow the recipe exactly and you won't have any leftover from the church supper.
This is an awesome cheesecake. I have made many cheesecakes from scratch, but this one tops them all. I added 2 teaspoons more of the coffee granules for a little more coffee flavor in the second one I made. Everyone in our house, and a couple of our neighbors loved it too...Cheesecakes are quite easy to make if you really enjoy baking, and this recipe is just great.
This cheesecake is excellent! Everyone that tried it, raved about how pretty it was and how excellent the flavor was.
My first attemt at homemade NY style cheesecake. It cracked badly but tasted wonderful. Next time I will lower the cooking temp. I saved the apperance with raspberry topping.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2245
© 2014 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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