Dark Mocha Cheesecake

A dark chocolate cheesecake with coffee flavor.

Every year for my husband's birthday I make him the same cake, Chocolate Cheesecake.  It's his favorite and he always requests it so I make the birthday boy happy.

Making the birthday boy happy often leaves me bored.  I like to try new and different recipes and I also need new recipes for my blog so making the same thing all the time is boring.  Granted this cake is only a once a year treat so I'm not making it all the time but I still like to experiment.

I was very pleased and excited when my husband liked my idea of adding coffee to the cheesecake for a mocha flavor.  He likes coffee so why not add some to the cheesecake.  My original plan was to add some espresso powder to the batter but he suggested I use finely ground coffee because the Maui Mocha that we have on hand tastes so much better.  I'm not one to disappoint the birthday boy so that's what I did.

I also found these great local graham crackers that were Kona coffee flavored (Kona is Hawaiian coffee and it tastes great) so I made a coffee graham cracker crust.  To finish off this Mocha Cheesecake I used a dark chocolate drizzle and tossed on some Maui Mocha coffee beans (they are so cute and tiny).  The coffee beans added more coffee punch and a little bit of crunch in every slice.

Dark Mocha Cheesecake

Ingredients:

*Graham cracker crust
3 8oz packs of cream cheese, softened
1-1/4 cups sugar
8 oz sour cream
2 tsp vanilla extract
1/2 cup cocoa (I use hershey's special dark)
1 tsp finely ground coffee or instant espresso powder
2 Tbsp flour
3 eggs
*Dark chocolate drizzle
Coffee beans for garnish, optional

* Graham cracker crust:  Mix together 1 cup of graham cracker crumbs and 3/4 of a stick of butter (melted).  Press into the bottom of a 9 inch spring form pan and heat in a 450F oven for 5 minutes.

* Dark chocolate drizzle:  melt together 1/2 cup of dark chocolate pieces and 2 tsp shortening.

In a very large bowl (I use my stand mixer) beat together cream cheese and sugar until smooth.

Add the sour cream and vanilla mixing well to thoroughly combine.  Then add cocoa powder, coffee, and four.  Mix until combined (make sure to scrape down the sides of the bowl).

Lastly add the eggs, one at a time, and stir gently until just blended (do not over mix after adding the eggs).

Pour over *crumb crust and bake at 450F for 10 minutes then reduce the heat to 250F and continue baking for about 40 minutes.  Cake is done when set but for a 3 inch jiggly bit at the center.

Remove from the oven and gently loosen the cake sides from the pan using a knife.  Allow to cool completely before removing the pan sides.

Drizzle on the *chocolate drizzle, add some coffee beans, and refrigerate overnight.

Makes about 12 servings.

Enjoy.

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