Ingredients

Instructions

  1. Chocolate Cookie Crust In a small bowl stir together crushed cookies and melted butter or margarine till well combined.
  2. Press mixture evenly onto the bottom of a greased 9" springform pan.
  3. Caramel Mocha Filling In a large bowl combine cream cheese, brown sugar and cornstarch.
  4. Beat with an electric mixer till smooth.
  5. Add eggs and egg yolk, one at a time, beating well after each addition.
  6. Now stir in sour cream and vanilla to the cream cheese mixture and set aside.
  7. Stir together instant coffee and hot water, set aside.
  8. Place 3/4 cup of the cream cheese mixture in a small bowl; add dissolved coffee.
  9. Stir in sugar.
  10. Stir melted chocolate chips and corn syrup into remaining cheese mixture.
  11. Pour half of the chocolate mixture over the crust.
  12. Spoon 1/2 cup of the coffee mixture over the chocolate mixture.
  13. Pour the remaining chocolate mixture over the coffee mixture.
  14. Spoon on the remaining coffee mixture, without distrubing the crust, swirl the blade of a knife thru the filling to create a marbling effect.
  15. Bake at 350 degrees for 15 minute.
  16. Lower the temperature to 225 degrees and bake for 1 hour and 15 minute.
  17. ,or until the center no longer looks wet or shiny.
  18. Remove the cake from the oven and run a knife around the inside edge of the pan, to loosen.
  19. Turn the oven off and return the cake to the oven for an additional 30 minute.
  20. Chill, uncovered, overnight in fridge.
  21. Mocha Sour Cream Topping In small bowl stir together hot water and coffee crystals.
  22. Stir in brown sugar.
  23. Add melted chocolate chips and sour cream.
  24. Stir until well combined.
  25. Spread the warm sour cream mixture over the cheese cake.
  26. Leave cake in springform pan until ready to serve.
  27. Chill till serving.