LAYERED MOCHA CHEESECAKE RECIPES

Steps:

• Combine cookie crumbs and butter; press onto the bottom of a greased 9 inch springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
• In a large mixing bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer.
• Place pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Place in a large baking pan; add 1 inch of hot water to larger pan.
• Bake at 325 for 45-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Remove sides of pan. Garnish with coffee beans if desired. Refrigerate leftovers.

Steps:

• In a bowl mix together gelatin with water, microwave for 30 seconds.
• In another big bowl blend together cream cheese with condensed milk and vanilla add in whipping cream and gelatin.
• Divide mixture into 3 portions. Add coffee in second and chocolate in third.
• Blend the cookies and add melted butter into them, mix it well.
• Into a prepared bowl pour the first mixture, put it into the fridge for 20 minutes, repeat with the second and third mixture.
• Finish off by adding the crushed cookies on top, pressing the surface until smooth. Let it rest in the fridge for 4 hours.
• Pour the whipping cream into the pan, add in chocolate chips and butter. Allow to melt and then cool for about 30 minutes.
• Carefully pour it over the cake.
• This Layered Mocha Cheesecake will taste delicious with a dollop of fresh cream and caramel sauce.