Cafe Au Lait Cheesecake

---------- Recipe via Meal-Master (tm) v8.05

Title: Cafe Au Lait Cheesecake
Categories: Cheesecakes, Cakes
Yield: 12 servings

1 3/4 c Finely crshed chocolate
-wafers -- about 30
1/3 c Margarine or butter; melted
2 oz Semisweet chocolate; chopped
2 tb Water
1 tb Instant espresso coffee
-powder or -- reg. coffee
Crystals
2 tb Coffee liqueur; or water
24 oz Cream cheese; softened
1 c Sugar
2 tb All-purpose flour
1 ts Vanilla
4 Eggs; slightly beaten

Recipe by: Better Homes and Gardens magazine, Feb.'95
Crust: in mixing bowl, combine crushed waters and melted margarine or
butter.
Press mixture evenly onto the bottom and 2 " up sides of an ungreased 8'
springform pan. Place the pan on a baking sheet. Chill until needed.
In a small saucepan combine the chocolate, water and instant espresso.
Cook
and stir over Low heat until chocolate starts to melts. Remove form heat.
Stir until smooth. Stir in liqueur or water and cool.
In a lg. mixer bowl, beat cream cheese, sugar, flour and vanill with
electric
mixer on Med. speed until smoth. Add eggs all at once, beating on Low
speed
just until mixed. DO NOT OVERBEAT.
Reservee 2 cups of the cream cheese mixture. Cover and chill. Stir cooled
chocolate-coffee mixture into the remaining cream cheese mixture, stirring
just until combined. Pour chocolate mixture into crust.
Bake in a 350 F. oven for 30 minutes or until sides are set (center will
be
soft). Remove reserved mixture form refrigerator 10 minutes before needed.
Gently pull out oven rack just far enough to reach the inside of the pan.
Carefully pour reserved mxture in a ring over the outside edge of the
chocolate mixture (where chocolate mixture is set. Gently spread evenly
over
entire surface. Bake cheesecake for 20-25 minutes more or until center
appears nearly set when gently shaken. Cool for 10 minutes on a wire rack.
Loosen sides of the cheesecake from the pan. Cool for 30 minutes. Remove
sides of pan. Cool completely.
Chill cheesecake for 4-24 hours before serving. Store any remaining
cheesecake, covered in the refrigerator for up to 3 days.
To Freeze: Place cooled cheesecake, uncovered in the freezer for 1 hour
until
firm. Remove bottom pan. Transfer cheesecake to a large freezer bag or
container. Seal, label and freeze up to 3 months. To serve, transfer
cheesecake to a platter and loosely cover. Thaw for 24 hours in the
refrigerator.

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