Layered Mocha Cheesecake

A super rich and delicious twist of two of my favorite cheesecakes...


Ingredients:
Crust:
1 1/2 c. Oreo cookie crumbs (about 15 Oreos)
1/4 c. melted butter
Filling:
2 1/2 T. instant coffee granules
1 T. boiling water
1/4 t. cinnamon
4 packages (8 oz. each) cream cheese, softened
1 1/2 c. sugar
1/4 c. flour
2 t. vanilla extract
4 eggs
2 c. chocolate chips, melted
Glaze:
1/2 c. chocolate chips
3 T. butter


Securely wrap the bottom of a 9 in. springform pan in foil.  Grease the pan.  In a food processor crush Oreo cookies until they resemble fine crumbs.

Add 1/4 c. melted butter and pulse to combine.  Press the mixture into the bottom of the springform pan. 












 In a small bowl combine the hot water, coffee granules, and cinnamon.  Set aside.

     
 

In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.

Add half of the batter to the coffee mixture and stir to combine.

Add the melted chocolate chips to the rest of the mixture and mix.  

Pour chocolate mixture over crust. Spoon coffee mixture over chocolate layer.

Place pan on a cookie sheet.  Pour water onto the sheet until it is about 1 inch deep.  Slide cheesecake into the oven and bake at 325F for 55-65 min.  Cool on a wire rack for 10 min.  Run the knife along edge of the pan.  Cool for an hour longer.  Refrigerate overnight.




      

In a saucepan combine chocolate chips and butter.  Stir until smooth.  Spread over cheesecake.  Refrigerate until chocolate hardens. 

This cheesecake was a huge hit!  With chocolate on the bottom and coffee on top, it was an amazing combo.  I will certainly be making this one again.