24 oz Cream cheese; room temp
1 c Sugar, white
3 lg Eggs
8 oz Chocolate, semi-sweet
2 tb Whipping cream
1 c Sour cream
1/4 ts Salt
2 ts Espresso, instant; dissolved
-in 1/4 cup hot water
1/4 c Coffee liqueur
2 ts Vanilla extract
1 c Whipping cream
2 tb Sugar, confectioners
2 tb Coffee liqueur
***CHOCOLATE CRUST:**** Combine 1 cup chocolate wafer crumbs, 1/4 cup
soften butter, 2 Tbsp. sugar and 1/4 tsp. cinnamon; Mix well. Press
mixture into buttered springform pan. ***DIRECTIONS:***** 1. Prepare
crust. Set aside. 2. 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. 3. 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. 4. Turn into pan. Bake in center of
oven at 350 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.
5. Whip cream. Flavor with sugar and liqueur. Garnish with mounds of
whipped cream and chocolate leaves. ****CHOCOLATE LEAVES***** Brush
real leaves on one side with melted chocolate. Freeze until firm.
Peel off leaves. Freeze until needed.
Yields
10 Servings