A truly sinful dessert. Delicious chocolate cookie crust filled with rich mocha cream cheese and covered with a chocolate glaze


1 1/3 cups of chocolate wafer cookie crumbs
1/3 cup of melted butter

3 large eggs
3 tablespoons of instant coffee
2 packs (8 oz each) softened cream cheese
1 cup granulated 8 squares (8 oz) melted semi sweet chocolate
1/2 cup sour cream

1/2 cup heavy (whipping) cream
1 tablespoon instant coffee
4 squares (4 oz) semi sweet chocolate
Chocolate curls or something similar to garnish (optional)


Heat oven to 350 degrees F. Mix the crumbs and butter into a small bowl. Pres the mixture evenly onto the bottom of a nine inch round springform pan. Refrigerate while preparing the filling.

Stir the eggs and instant coffee in a small bowl until well blended; set aside.
Beat the cream cheese and sugar in a large bowl with electric mixer set on medium speed until well blended. Beat the melted chocolate and the sour cream. Pour the mixture over the crust.

Bake for 40-50 minutes or until the center is almost set. Run a knife or spatula around the edge of the pan. Cool the cheesecake completely on a wire rack. Refrigerate for at least 3 hours.

Prepare the Glaze:
Stir the cream and instant coffee in a medium bowl until well blended. Add the chocolate. Stir over medium heat until the chocolate is completely melted and the mixture is smooth. Spoon the glaze evenly over the cheesecake. Refrigerate for 1 hour or until ready to serve. Garnish with chocolate curls or something you would like to add on top. Cut into slices and serve.

Prep: 20 minutes
Bake: 50 minutes
Refrigerate: 3 Hours
Servings: 16