8:48 PMPosted by Sugar and Spice
Mocha Mousse Cheesecake
1 C (4 oz) chocolate chip cookie crumbs
2 Tbsp. Salted butter, melted
¾ cup (5 oz) semisweet chocolate
¼ cup salted butter
Three (8 oz) pkgs cream cheese, softened
½ cup white sugar
½ cup light brown sugar, packed
1 cup (8 oz) sour cream
3 large eggs
1 ¼ cups (7 oz) semisweet chocolate chips, melted
½ cup coffee, freshly brewed
1 tbsp. pure vanilla extract
Preheat Oven to 350 degrees F
To make crust:
Use a blender or a food processor with a metal blade to grind cookies into fine crumbs. Add butter and blend until smooth. Press crust into bottom of a 9 inch springform pan. Refrigerate while preparing mousse.
To make Filling:
In a large bowl with an electric mixer, beat the cream cheese until very smooth. Add sugars and sour cream, and blend thoroughly.
Add eggs, and beat until smooth.
Add melted chocolate, coffee and vanilla, again blending ingredients until smooth.
Pour filling into prepared pan, and bake in middle of oven for 50-60 minutes. Turn off oven, crack door 1 inch, and leave cheesecake in oven for an hour to set. Then remove from oven and cool.
To make the glaze:
In a small saucepan, melt chocolate and butter over low heat; stir until smooth.
Pour glaze over top of cheesecake and smooth with a metal spatula. Refrigerate 3-4 hours or until firm. Cut and serve.
Be sure to fill the pan about 3/4 of the way (you should use a nine-inch pan if you have it). The cheesecake I made was made in an eight-inch pan, and the cheesecake overflowed a bit, resulting in a large crack, as you can see above. It still tasted great, though!