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Chocolate Cappucino Cheesecake

Author/Submitted by:
Servings: 1
Categories: Cheesecakes / Chocolate / Desserts

1  C  Chocolate Wafer Cookies, Crushed
1/4  C  Butter, Softened
2  Tbsp  Sugar
1/4  Tsp  Cinnamon
24  Oz  Cream Cheese, At Room Temperature
1  C  Sugar
3  Lg  Eggs
8  Squares  Semisweet Chocolate
2  Tbsp  Whipping Cream
1  C  Sour Cream
1/4  Tsp  Salt
2  Tsp  Instant Espresso
1/4  C  Hot Water
1/4  C  Kahlua
2  Tsp  Vanilla
    Leaves, Non Poisonous
    Melted Chocolate
1  C  Whipping Cream
2  Tbsp  Powdered Sugar
2  Tbsp  Kahlua

Combine chocolate wafer crumbs, butter, sugar and cinnamon. Mix well. Press mixture into buttered springform pan. Set aside. Beat cream cheese until smooth. Gradually add sugar, mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth. Melt chocolate with cream over boiling water, stir until smooth. Blend well with cheese mixture. Add sour cream, salt, coffee liqueur and vanilla; beat until smooth. Turn into pan. Bake in center of oven at 350 degrees F. for 45 minutes or until sides are puffed. Center will be soft but will firm up when chilled. Turn off oven; leave door ajar. Allow cake to cool in oven for 45 minutes. Cover. Chill for 12 hours. Brush real leaves on one side with melted chocolate. Freeze until firm. Peel off leaves. Freeze until needed. Whip cream. Flavor with sugar and liqueur. Garnish cheesecake with mounds of whipped cream and chocolate leaves.

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