Recipes

This cheesecake is good.

Really good.

I’ve made it a handful of times for birthdays and special occasions and it has met with rave reviews here among us Sinclairs.

If you like coffee and chocolate, you will love this.

Chances are, even if you don’t like coffee but you like chocolate and those fluffy drinks sold at most coffee shops, you’ll like this. It’s so delicious.

Crust
1c chocolate sandwich cookie crumbs
2T butter, melted

Mix crumbs and butter; press onto bottom of 9″ springform pan. Bake @ 325* for 10 minutes if using a silver springform pan. (Bake at 300* for 10 minutes if using a dark nonstick springform pan.)

Filling
4 pkg. (8 oz. each) cream cheese, softened
1c sugar
1T vanilla
4 eggs
3T milk
3T instant coffee
1T warm water

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mixing on low speed just until blended. Reserve 1-1/2c of the batter. Stir instant coffee into warm water until dissolved. Add remaining batter, mix well. Pour over crust. Stir milk into reserved batter; pour gently over coffee batter.

Bake @ 325* for 65 minutes or until center is almost set if using a silver springform pan. (Bake @ 300* for 65 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing from pan. Refrigerate 4 hours or overnight.

Top with whipped cream (preferably homemade) and ENJOY!