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MEXICAN CHEESECAKE
Crust 1/4 C. chocolate wafer crumbs 1/4 C. butter, melted 1 T. sugar 1/4 tsp. cinnamon
Combine crumbs, butter, sugar and cinnamon in a small bowl. Press evenly over bottom of a buttered 9-inch springform pan. Refrigerate.
Filling 32 oz. cream cheese, softened 1 1/2 C. sugar 4 large eggs 1 C. sour cream 1/4 C. coffee-flavored liqueur 1 tsp. vanilla extract 1 C. whipping cream 1 C. semisweet chocolate chips, melted 1/2 tsp. cinnamon Sweetened whipped cream Candy coffee beans
Beat cream cheese until smooth. Gradually beat in sugar; add eggs, one at a time, beating well. Stir in sour cream, liqueur, vanilla extract, whipping cream, chocolate and cinnamon. Blend well. Pour into crust-lined springform pan. Bake at 325ºF for 1 hour and 15 minutes. Do not open oven door. Turn oven off and leave cheesecake in another hour. Remove and cool slightly, then refrigerate. To serve, remove cake from pan. Garnish with sweetened whipped cream rosettes; sprinkle lightly with cinnamon and top with candy coffee beans. Makes 8 to 12 servings.
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