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Directions: To make crust; stir together crushed cookies & melted butter in a small
bowl, until well-combined. Press crumb mixture evenly into bottom of a 9"
springform pan. In a large bowl, combine cream cheese, brown sugar &
cornstarch. Beat with mixer until smooth. Add eggs & egg yolk one at a
time, beating well after each addition. Stir in sour cream & vanilla. Stir
together instant coffee & hot water; set aside. Place 3/4 c. cream cheese
mixture in a small bowl. Add dissolved coffee. Stir in sugar. Stir choc.
chips & corn syrup into remaining cheese mixture.
Pour 1/2 of choc. mixture over crust. Spoon 1/2 of coffee mixture over
choc. mixture. Pour remaining choc. mixture over coffee mixture. Spoon on
remaining coffee mixture. Swirl a knife handle through filling to create a
marbling effect.
Bake at 350d. 15 min. Lower temp. to 225d. & bake 1 hr & 10 min. longer or
until center no longer looks wet. Remove cake from the oven & run a knife
around inside edge of the pan. Turn oven off. Return cake to oven for 30
min. Chill uncovered overnight.
| Ingredients:
11 Oreo cookies; crushed
3 Tablespoon(s) Butter or margarine; melted
24 Ounce(s) Cream cheese
1/3 Cup(s) Dark brown sugar
5 Teaspoon(s) Cornstarch
3 Eggs
1 Egg yolk
1/3 Cup(s) Sour cream
1 1/4 Teaspoon(s) Vanilla extract
2 1/2 Teaspoon(s) Instant coffee
2 1/2 Teaspoon(s) Hot water
2 1/2 Tablespoon(s) Sugar
1 3/4 Cup(s) Milk chocolate chips; melted
1/4 Cup(s) Dark corn syrup |
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