Chocolate Cappuccino Cheesecake



Chocolate Filling 


  1. Preheat oven to 325 degrees F . Butter one 10-inch springform pan. Choose a pan with sides that are 2-3/4" high. Wrap the outside of the pan in a double layer of aluminum foil. Prepare the water bath.
  2. Combine the chocolate wafer crumbs, softened butter, 4 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the bottom and sides of the buttered springform pan.
  3. In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
  4. Melt the 12 ounces semisweet chocolate with 1/2 cup whipping cream in a pan or bowl set over boiling water, stir until smooth.
  5. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Using a rubber spatula and a gentle hand, spread the jam across the bottom of the crust. Carefully pour the batter over the jam.
  6. Put the cake into the water bath, adding enough boiling water to come halfway up the sides of the springform pan.
  7. Bake in the center of oven at 325 degrees F  for 90 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 60 minutes. Remove cake from oven and water bath. Remove the foil. Put on a cooling rack and let the cake come to room temperature. After that, transfer to refrigerator and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings. (Note: the resulting cake almost has a mousse consistency)

Adapted from Talk of the Town recipe #3753 -  (revised 30March07-made without jam, chocolate increased from 8 to 12 oz; eggs, three to six)