Ingredients
15 Oreo cookies - crushed (you can use chocolate chip cookies too, but oreos go best with coffee, and they are my personal favorites!)
3 tbsp butter - melted in microwave
2 packets of 12 oz cream cheese - softened by beating
1 1/2 cups sugar
3 eggs
3 tbsp all-purpose flour
1/8 cup flavored instant coffee powder (I used French Vanilla)
1/3 cup espresso coffee
2 tbsp cocoa powder
3 tbsp Kahlua (or any other coffee liquer)
White frosting or whip cream - for garnish
Preparation
For the crust, mix the butter and cookies and pat them into a springform pan lined with parchment paper. You can even use a shallow round small pizza pan to make the crust. Set side in the refrigerator to freeze.
Now mix together the cream cheese and sugar until well blended. Add the eggs, one at a time and beat well. Divide the cream cheese into 2 parts, 3/4 and 1/4th distribution. Add the plain flour, flavored coffee powder and coffee liquer to the larger part and the espresso powder and cocoa powder to the smaller part. Pour the first larger layer of cream cheese mixture into the crusted pan. Then top it with the remaining espresso-cream cheese layer. Preheat the oven to 325 degrees and bake for 40-50 mins, or until it looks baked except for the center to be wiggling a little.
Run a knife or metal spatula around rim of pan to loosen the cake; allow it to cool completely before removing it. Refrigerate for 4 hours or overnight. It is best prepared a day in advance. Now use a frosting cone and fill it with whip cream. Nip a very tiny hole in the cone and make cris-cross lines on the cake as shown in the pic. For more elaborate occasions, you can be more creative and make designs or patterns. Right before serving, gently cut the cake into wedges and serve with a hot cup of Cappucino!!
Use this recipe to liven your table on Thanksgiving and enjoy a delicious evening with friends, family, a slice of cheesecake and a cup of coffee!!
Please visit http://funnfud.blogspot.com for more such recipes!
