“Very elegant! If you don’t care for mocha, leave out the coffee.”



  • 1cup chocolate wafer, finely crushed
  • 2tablespoons sugar
  • 2tablespoons butter, softened


  • 2ounces baking chocolate
  • 2(8 ounce) packages cream cheese
  • 2eggs
  • 1⁄3cup sugar
  • 1teaspoon instant coffee
  • 1⁄4teaspoon salt


  • 1ounce baking chocolate, chopped
  • 2tablespoons sugar
  • 4tablespoons cream


  • Preheat oven to 400* degrees F.
  • Mix crust ingredients together, press into 9in pie plate.
  • Bake for 5 minutes.
  • Melt chocolate in large bowl, I do this in the microwave.
  • Add cream cheese, eggs, and sugar.
  • Beat on med for 2 minutes, until creamy.
  • Add instant coffee and salt; mix well.
  • Pour into crust.
  • Bake at 400* for 10 minutes.
  • Reduce oven temperature to 325* degrees F.
  • Continue baking for 50-60 minutes, until set.
  • Turn oven off; leave cheesecake in oven until it has cooled.
  • In small saucepan, bring topping ingredients to a boil.
  • Remove from heat and stir until smooth.
  • Cool.
  • Drizzle over cheesecake.

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