Mexican Mocha Cheesecake
Prepare the crust by combining the cookie crumbs, sugar, butter and cinnamon in a small bowl. Press evenly over the bottom of a 9-inch springform pan. Refrigerate.
Beat the cream cheese with an electric mixer until smooth. Gradually beat in 1-1/2 cups sugar, and add the eggs, one at a time, beating well after each addition. Add the cornstarch, sour cream, liqueur, instant coffee crystals and water, vanilla, whipping cream, melted chocolate and cinnamon, blending well. Pour into crust-lined pan.
Bake at 325°F for 1 hour and 10 minutes. Do not open oven door. Turn oven off and leave cheesecake in the oven for another hour. Remove and cool slightly, then refrigerate. To serve, loosen cake from rim of pan with the blade of a sharp knife. Garnish with additional sweetened whipped cream and a sprinkle of cinnamon.
Recipe editor Patricia Mitchell
Online Since 1997
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