for family meals :
comes from Recipes in The Mail
and was submitted by Elizabeth Wood.
cup crushed vanilla wafers
2 tablespoons butter, melted
1 tablespoon white sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon instant coffee powder
2 tablespoons coffee-flavored liqueur
4 (1 ounce) squares semisweet chocolate
4 cups cream cheese, softened
1 cup white sugar
1 cup sour cream
2 tablespoons white sugar
1 teaspoon coffee flavored liqueur
1 teaspoon unsweetened cocoa powder
the crumbs, 2 tablespoons melted butter or margarine,
1 tablespoon sugar, and 1 tablespoon cocoa with
into bottom of a 9 inch springform pan. Wrap
the pan bottom in aluminium foil. Refrigerate
while preparing the filling.
the semisweet chocolate, and put it into the
top of a double boiler. Place over hot water.
When almost melted, remove from heat and stir
until completely melted. Chocolate can also
be melted in a microwave, stirring freqently.
the cream cheese and the sugar; mix with an
electric mixer until well blended.
the coffee powder in the coffee liqueur. Add
the coffee mixture and the chocolate to the
cream cheese mixture. Blend well.
the eggs one at a time, mixing until just blended
after each egg.
the filling into the crust, smoothing the top.
the pan in a large baking pan, pour boiling
water into the baking pan until it comes 1/2
way up the sides of the spring form pan.
in a preheated 350ºF (175ºC) oven
for 1 hour.
the pan from the oven, and remove the springform
pan from the water bath. Discard the water.
together the sour cream, 2 tablespoons sugar,
1 teaspoon coffee liqueur and 1 teaspoon of
cocoa. Spread over the top of the hot cheesecake.
Put back in the oven for 5 minutes.
at least 4 hours, if possible overnight.
1 x 9 inch cake