CARAMEL MOCHA CHEESECAKE

      Title: CARAMEL MOCHA CHEESECAKE
  Categories: Cheesecakes, Chocolate
       Yield: 12 Servings
  
            -BSWN00A
      11    Oreo cookies;crushed
       3 tb Butter or marg.;melted
      24 oz Cream cheese
     1/3 c  Dark brown sugar
       5 ts Cornstarch
       3    Eggs
       1    Egg yolk
     1/3 c  Sour cream
   1 1/4 ts Vanilla extract
   2 1/2 ts Instant coffee
   2 1/2 ts Hot water
   2 1/2 tb Sugar
   1 3/4 c  Milk choc. chips;melted
     1/4 c  Dark corn syrup
  
     To make crust; stir together crushed cookies & melted butter in a
   small bowl, until well-combined. Press crumb mixture evenly into
   bottom of a 9" springform pan.   In a large bowl, combine cream
   cheese, brown sugar & cornstarch. Beat with mixer until smooth. Add
   eggs & egg yolk one at a time, beating well after each addition. Stir
   in sour cream & vanilla. Stir together instant coffee & hot water;
   set aside. Place 3/4 c. cream cheese mixture in a small bowl. Add
   dissolved coffee. Stir in sugar. Stir choc. chips & corn syrup into
   remaining cheese mixture.
     Pour 1/2 of choc. mixture over crust. Spoon 1/2 of coffee mixture
   over choc. mixture. Pour remaining choc. mixture over coffee mixture.
   Spoon on remaining coffee mixture. Swirl a knife handle through
   filling to create a marbling effect.
     Bake at 350d. 15 min. Lower temp. to 225d. & bake 1 hr & 10 min.
   longer or until center no longer looks wet. Remove cake from the oven
   & run a knife around inside edge of the pan. Turn oven off. Return
   cake to oven for 30 min. Chill uncovered overnight. Source: The
   Cincinnati Enquirer/San Bernardino County Sun
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