-BSWN00A 1/3 c Sour cream
11 Oreo cookies;crushed 1 1/4 ts Vanilla extract
3 tb Butter or marg.;melted 2 1/2 ts Instant coffee
24 oz Cream cheese 2 1/2 ts Hot water
1/3 c Dark brown sugar 2 1/2 tb Sugar
5 ts Cornstarch 1 3/4 c Milk choc. chips;melted
3 Eggs 1/4 c Dark corn syrup
1 Egg yolk
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.
Yields
12 servings
