Coffee, Chocolate and Cheeecake.......... Little slice of heaven..... Also quite sad!

This is a great recipe, it shows off really well due to the layers and it freezes really well too, so you could make it and cut it up into portions and freeze for a dessert later. Chocolate, coffee and cheesecake, all great things…. Well some of our favourite things anyway.

It’s a little symbolic too because it was my last baking project in America. The best time of my life - was the 11 months I spent out there. So much of life changed for the better, I grew as a woman, I found myself, I married the love of my life and I experienced some of the most wonderful things. I miss it so much and would return in a heartbeat given the opportunity.

Mocha Cheesecake

1 ½ cups Oreo cookies, crumbled

¼ cup melted butter

Filling

2tbsp plus 1 ½ tsp instant coffee
1 tbsp boiling water
¼ tsp ground cinnamon
4 packs cream cheese
1 ½ cups sugar
¼ cup flour
4 lightly beaten eggs
2 tsp vanilla extract
2 cups chocolate chips, melted and cooled (semisweet are best)

Glaze

½ cup semisweet chocolate chips
3 tbsp butter

Extra chocolate chips for decorating optional.

1. Grease a 9” spring-pan. Mix together the cookie crumbs and butter, then press into the bottom of your pan. Wrap a double layer of tinfoil around the pan and set aside. Now in a bowl mix the water cinnamon and instant coffee together and then set that aside.
2. In a large bowl, beat together the cream cheese, sugar and flour until nice and smooth, then beat in the eggs on a low speed until just combined, nest stir in the vanilla extract. Divide the batter into two equal parts and stir in the melted chocolate into one half and the coffee mixture into the other. Pour the chocolate mixture over the crust, then spoon the coffee layer over the chocolate layer.
3. Bake at 350˚F (180˚C) in a water bath, for 45-50 minutes or until just set, cool on a wire rack for 15 minutes, then run a knife around the outside edge to loosen and cool for another hour before placing in the fridge over night.
4. In a small saucepan over a low heat melt the chocolate chips and butter, stirring until smooth, then spread over the cheesecake, garnish with chocolate chips.