Nutella Cheesecake

Nutella Cheesecake


Ingredients:

• 250 gram(s) digestive biscuit(s)
• 75 gram(s) unsalted butter (soft)
• 400 gram(s) Nutella (at room temperature)
• 100 gram(s) hazelnut(s) (toasted and chopped)
• 500 gram(s) cream cheese (at room temperature)
• 60 gram(s) Icing sugar

Instructions:

1. Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
2. Tip into a 23cm round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
3. Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
4. Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining 75g of chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

Additional information - for vegetarians make sure the cream cheese does not contain rennet.


Source: http://www.nigella.com/recipes/view/nutella-cheesecake

Thousand Dollar Bars

Thousand Dollar Bars


Ingredients:

shortbread layer:

• 1 cup (2 sticks) salted butter, at room temperature
• 1 cup confectioners' sugar
• 2 teaspoons vanilla extract
• 2 cups King Arthur Unbleached All-Purpose Flour

caramel layer:

• 2 cups caramel, cut into small chunks
• 3 tablespoons heavy cream

chocolate layer:

• 3 cups chopped milk chocolate or dark chocolate, melted
• 1 tablespoon vegetable shortening (optional)

Instructions:

1) FOR THE CRUST: Preheat your oven to 300°F. Spray a 9" x 13" pan lightly with cooking spray, or line with parchment, and set aside.

2) In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour. At first the mixture may seem dry, but will come together as you continue to beat at medium speed.

3) Take the dough (it will be somewhat stiff) and press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.

4) Prick the crust all over with a fork. The holes will allow steam to escape and the crust will bake evenly with fewer bubbles.

5) Bake the crust until it's lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.

6) FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.

7) FOR THE CHOCOLATE LAYER: Melt the milk or dark chocolate slowly in a double boiler or over very low heat. If it seems very thick, add a tablespoon of shortening to thin it. Pour evenly over the chilled caramel layer and spread to cover all of the caramel. Return to the fridge until the chocolate is well set. Cut into 2" x 2" squares to serve. It's best to store these bars in the refrigerator.

8) These bars can also be cut and dipped in milk chocolate to resemble Twix ® bars. After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. Then cut each long strip into "fingers". Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours.

Maple-Bacon Biscuit Bake

 photo: kingarthurflour.com

Maple-Bacon Biscuit Bake


Ingredients:

syrup:

• 1/2 pound bacon, cooked until medium-brown
• 1/3 cup brown sugar
• 1/4 cup King Arthur Unbleached All-Purpose Flour
• 1/4 cup maple syrup
• 2 tablespoons melted butter

biscuits:

• 2 cups King Arthur Unbleached All-Purpose Flour
• 2 teaspoons Bakewell Cream*
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup (4 tablespoons) cold butter
• 1 cup cold milk or cold buttermilk

*If you don't have Bakewell Cream, substitute 2 teaspoons baking powder and omit the baking soda.

Instructions:

1) Preheat the oven to 475°F. Lightly grease an 8" square or 9" round pan; whichever size you choose, make sure it's at least 2" deep, to prevent any boil-over.

2) Syrup: Chop the cooked bacon into 1/2" pieces. Combine the bacon with the remaining syrup ingredients, stirring until well combined. Spread in the bottom of the prepared pan.

3) Biscuits: Whisk the dry ingredients together in a bowl.

4) Work in the butter until the mixture is crumbly; some larger, pea-sized pieces of butter may remain intact.

5) Add the milk or buttermilk, stirring to make a sticky dough.

6) Drop the dough in heaping tablespoonfuls atop the syrup in the pan. A tablespoon cookie scoop, slightly overfilled, works well here.

7) Bake the biscuits for 10 minutes. Turn the oven off, and leave them in the oven for an additional 5 to 10 minutes, until they're golden brown.

8) Remove the biscuits from the oven, and immediately turn the pan over onto a serving plate. Lift off the pan, and scrape any syrup left in the pan onto the biscuits. Pull biscuits apart to serve.

Source: http://www.kingarthurflour.com//recipes/maple-bacon-biscuit-bake-recipe

NESTLÉ® TOLL HOUSE® Chocolate Chip Pie

photo: verybestbaking.com

NESTLÉ® TOLL HOUSE® Chocolate Chip Pie


Ingredients:

• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell *
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 3/4 cup (1 1/2 sticks) butter, softened
• 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts
• Sweetened whipped cream or ice cream (optional)

Instructions:

BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.

* If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.




Source: http://www.verybestbaking.com/recipes/28218/NESTLE-TOLL-HOUSE-Chocolate-Chip-Pie/detail.aspx

Lemonade Layer Cake

photo: myrecipes.com

Lemonade Layer Cake


Ingredients:

Cake:

• 1 1/3 cups granulated sugar
• 6 tablespoons butter, softened
• 1 tablespoon grated lemon rind
• 3 tablespoons thawed lemonade concentrate
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 large egg whites
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/4 cups fat-free buttermilk
• Cooking spray

Frosting:

• 2 tablespoons butter, softened
• 2 teaspoons grated lemon rind
• 2 teaspoons thawed lemonade concentrate
• 1/2 teaspoon vanilla extract
• 8 ounces 1/3-less-fat cream cheese
• 3 1/2 cups powdered sugar

Instructions:

Preheat oven to 350°.

To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.

Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.

Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

Source: http://www.myrecipes.com/recipe/lemonade-layer-cake-10000000249959/

Southern Peach Cobbler

 photo: allrecipes.com

Southern Peach Cobbler

Ingredients:

• 8 fresh peaches - peeled, pitted and sliced into thin wedges
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water

MIX TOGETHER:

• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon

Instructions:

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Source: http://allrecipes.com/recipe/southern-peach-cobbler-2/detail.aspx

Fried Ice Cream

photo: allrecipes.com

Fried Ice Cream


Ingredients:

• 1 quart vanilla ice cream
• 3 cups crushed cornflakes cereal
• 1 teaspoon ground cinnamon
• 3 egg whites
• 2 quarts oil for frying

Instructions:

1. Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
2. In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.
3. In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
4. Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.

Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Source: http://allrecipes.com/Recipe/Fried-Ice-Cream/Detail.aspx

Sagrado Cenote

Cinnamon Sugar Bread

 photo: whiskandaprayer.blogspot.ca

Cinnamon Sugar Bread

Ingredients:

• 1/3 cup white sugar
• 2 teaspoons ground cinnamon
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup white sugar
• 1 egg, beaten
• 1 cup milk
• 1/3 cup vegetable oil

Instructions:
Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.
In large bowl combine flour, baking powder, salt and 1 cup sugar. Add egg, milk, and oil to flour mixture.

Stir until just moistened.
Pour half of the batter into pan.

Sprinkle with cinnamon and 1/3 cup sugar (you can mix together cinnamon and sugar before hand, I didn't though I just sprinkled away).

Cover with remaining batter.

Top with more cinnamon/sugar if desired.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Let cool in pan for 10 minutes before removing to a wire rack to cool completely.

Wrap in foil and let sit overnight before slicing (as mentioned, I sliced off two pieces then wrapped the rest of the loaf in foil).




Source: http://whiskandaprayer.blogspot.ca/2011/04/cinnamon-sugar-bread.html

Raggedy Ann Cinnamon Chip Muffins Recipe

 photo: preparedpantry.com

Raggedy Ann Cinnamon Chip Muffins Recipe


Ingredients:

• 2 large eggs
• 1 cup buttermilk
• one teaspoon vanilla
• 2 cups all-purpose flour
• 1/3 cup whole rolled oats
• 1 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup Prepared Pantry or equal cinnamon chips

For the topping:

• 2 tablespoons granulated sugar
• 1/2 teaspoon cinnamon

Instructions:

Preheat oven to 425 degrees. Grease a muffin pan.

1. Whisk the eggs together in a small bowl. Add the buttermilk and vanilla. Set aside.
2. In a medium bowl, mix the flour, oats, sugar, baking soda, baking powder, salt, and cinnamon together.
3. Make a well in the dry ingredients and add the liquid ingredients. Stir only until combined. Add the cinnamon chips.
4. Drop the batter into the greased muffin cups. Mix the two tablespoons sugar and 1/2 teaspoon cinnamon together. Spoon the cinnamon sugar over the muffins.
5. Place the muffin pan in the oven. Immediately turn the temperature down to 375 degrees. Bake for 15 minutes or until done. Baking times will vary depending on how well your oven holds heat. Cool the muffins on a wire rack.


Source: http://www.preparedpantry.com/Cinnamon-Chip-Muffins-Recipe.htm

Italian Chocolate Cream Cake

photo: delallo.com

Italian Chocolate Cream Cake

Ingredients:

Cake:

• 1/2 cup butter
• 1/2 cup shortening
• 2 cups white sugar
• 5 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 cup unsweetened cocoa powder
• 1 cup buttermilk
• 1 teaspoon vanilla extract or 3 teaspoons vanilla flavoring
• 1 cup chopped hazelnuts
• 1 1/4 cups shredded sweetened coconut, 1/4 to top

Icing:

• 1 1/2 cups cream cheese
• 3/4 cup butter
• 3/4 cup unsweetened cocoa powder
• 6 cups powdered sugar, sifted
• 2 teaspoons vanilla extract or 3 teaspoons vanilla flavoring

Instructions:

Preheat oven to 325˚F. Use shortening or butter to grease three 8-inch round cake pans. Use parchment paper, cut into circles, if desired. Flour cake pans.

In a large bowl, cream 1/2 cup of butter, shortening and sugar together. Separate eggs; be sure to keep both yolks and whites. Set whites aside in a separate bowl. Beat in egg yolks, one at a time, to creamed ingredients. Stir in vanilla.

In a separate bowl, sift flour, baking soda and 1/2 cup of cocoa. Slowly add mixture to creamed ingredients along with buttermilk. Stir in chopped hazelnuts and coconut.

Beat egg whites well, until stiff peaks form. Fold egg whites into the batter and pour into lined, cake pans. Bake at 325˚F for approximately 25 to 30 minutes. Cakes must cool before icing.

Meanwhile, prepare the icing by creaming the cream cheese and butter in a large bowl. In another bowl, sift powdered sugar and 1/2 cup cocoa together. Add to cream cheese and butter mixture, slowly. Beat until thoroughly creamed. Mix in vanilla.

Once cakes have cooled, remove from cake pans and form a three-layered cake, icing in-between each layer. Sprinkle the top with remaining hazelnuts

Serves 10 to 12

Source: http://www.delallo.com/recipes/italian-chocolate-cream-cake

Ridiculously Easy No-Knead Sticky Buns

 photo: kingarthurflour.com

Ridiculously Easy No-Knead Sticky Buns

Ingredients:

dough:

• 6 3/4 cups or 7 3/4 cups King Arthur Unbleached All-Purpose Flour*
• 1 tablespoon + 1/2 teaspoon salt
• 1 1/2 tablespoons instant yeast
• 1 3/4 cups lukewarm water
• 4 large eggs
• 1/2 cup honey
• 1/2 cup melted butter or vegetable oil

*See step #1, below.

filling:

• 2/3 cup Baker's Cinnamon filling* mixed with 3 tablespoons water

*Substitute 2/3 cup granulated sugar and 1 tablespoon ground cinnamon for the Baker's Cinnamon Filling and water, if desired. If you use sugar and cinnamon, DO NOT ADD THE WATER.

topping:

• 3 tablespoons butter, melted
• 2 tablespoons maple syrup, honey, or corn syrup, light or dark
• 3 tablespoons Sticky Bun Sugar*
• 1/3 cup brown sugar
• 2/3 cup pecan halves or coarsely chopped pecans

*Substitute brown sugar for the sticky bun sugar, if desired

Instructions:

1) The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 3/4 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 3/4 cups. Most accurate of all, and guaranteed to give you the best results, if you measure flour by weight, use 33 ounces.

2) To make the dough: Combine all of the dough ingredients, in the order written, in a very large bowl (at least 6 quarts). Stir to make a sticky dough. You can do this in a stand mixer and then transfer to a larger bowl; or simply use a big bowl and spoon (or dough whisk).

3) Cover the bowl, and let the dough rise for 2 hours at cool room temperature.

4) Refrigerate the dough for at least several hours, to chill it and make it easier to work with. It can be refrigerated for up to 3 days before using.

5) When you're ready to make sticky buns, make the filling. Combine the Baker's Cinnamon Filling and water, stirring till smooth. Set aside.

6) To make the topping: Spread the melted butter and syrup (or honey) in a lightly greased 9" round cake pan. Sprinkle the sugar(s) atop the butter, then scatter the nuts atop the sugar(s). Set aside.

7) To make sticky buns: Spray your hand with non-stick vegetable oil spray, and dip it into the dough in the bucket. Pinch off/pull out 1/3 of the dough; this is about the size of a large softball or a large grapefruit, a scant 22 ounces. For best accuracy, weigh on a scale. Place the remaining dough back in the refrigerator, to use another time. Or wrap and store in the freezer. This dough recipe is enough to make three 8" or 9" round pans of sticky buns.

8) Transfer the dough to a floured work surface, and rol1 it into a rectangle approximately 15" x 10".

9) Spread the filling over the dough, leaving a narrow margin around the edges uncovered.

10) Starting with a long edge, gently roll the dough into a log. Don't roll it too tightly; if you do, the centers of the buns will pop up as they bake.

11) Cut the log into 8 pieces.

12) Space the buns in the pan. Lightly press each down till they're touching one another.

13) Cover the pan, and allow the buns to rise till they're quite puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 350°F.

14) Uncover the pan, and bake the buns for 40 to 45 minutes, till they're a deep golden brown.

15) Remove the pan from the oven, and turn it over onto a piece of parchment, or onto a cooling rack set over a piece of parchment or waxed paper (to catch any drips).

16) Lift off the pan, and scrape any nuts or sugar in the pan onto the buns.

17) Serve immediately, or let the buns cool a bit. Wrap any leftovers securely, and store at room temperature.

Yield: 8 sticky buns.

Source: http://www.kingarthurflour.com/recipes/ridiculously-easy-no-knead-sticky-buns-recipe

Layered Chocolate Pudding Dessert

 photo: tasteofhome.com

Layered Chocolate Pudding Dessert


Ingredients:

• 1/3 cup all-purpose flour
• 3 tablespoons chopped pecans
• 3 tablespoons butter, melted
• 1 package (3 ounces) cream cheese, softened
• 1/3 cup confectioners' sugar
• 1 cup whipped topping, divided
• 2/3 cup cold 2% milk
• 3 tablespoons instant chocolate pudding mix

Instructions:

1. In a small bowl, combine the flour, pecans and butter; press into an ungreased 5-3/4-in. x 3-in. x 2-in. loaf pan. Bake at 350° for 10-12 minutes or until crust is lightly browned. Cool on a wire rack.
2. In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1/2 cup whipped topping. Spread over crust.
3. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese mixture. Spread with remaining whipped topping. Chill until serving. Yield: 2 servings.

Nutritional Facts:
1 piece (prepared with reduced-fat cream cheese) equals 692 calories, 42 g fat (25 g saturated fat), 81 mg cholesterol, 614 mg sodium, 67 g carbohydrate, 2 g fiber, 11 g protein.

Source: http://www.tasteofhome.com/Recipes/Layered-Chocolate-Pudding-Dessert

Cinnamon-Streusel Coffee Cake

 photo: marthastewart.com

Cinnamon-Streusel Coffee Cake


Ingredients:

For the streusel topping and center:

• 1 3/4 cups all-purpose flour
• 1 cup packed light-brown sugar
• 1 1/4 teaspoons ground cinnamon

Coarse salt

• 1 1/2 sticks cold unsalted butter, cut into small pieces
• 1 1/2 cups coarsely chopped toasted pecans

For the cake:

• 1 stick unsalted butter, room temperature, plus more for pan
• 2 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda

Coarse salt

• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 cup sour cream

For the glaze:

• 1 cup confectioners' sugar
• 2 tablespoons whole milk

Instructions:

Make the streusel topping: Mix together flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in 1/2 cup pecans. Refrigerate until ready to use.

Make the streusel center: Mix together remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1 cup pecans.

Preheat oven to 350 degrees. Make the cake: Butter a 9-inch tube pan with a removable bottom. Sift flour, baking powder, baking soda, and 1/2 teaspoon salt into a bowl.

Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Continue to beat until well combined.

Spoon half the batter into pan. Sprinkle streusel center mixture evenly over batter. Top with remaining batter, and spread evenly using an offset spatula. Sprinkle streusel topping mixture evenly over batter.

Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack, and let cool completely. Remove cake from pan, and transfer to parchment.

Make the glaze: Mix together confectioners' sugar and milk. Drizzle over cake, and let drip down sides. Let set for 5 minutes before serving.

Note:

Coffee cake can be stored at room temperature for up to 5 days.


Source: http://www.marthastewart.com/337805/cinnamon-streusel-coffee-cake

Decadent Mocha Cheesecake

 photo: rightathome.com

Decadent Mocha Cheesecake
 

Ingredients:

Crust

• 1 cup finely ground chocolate wafer cookies
• 1 Tablespoon sugar
• 4 Tablespoons butter or margarine, melted

Filling

• 4 teaspoons instant espresso powder, divided
• 3 eight-ounce packages low-fat cream cheese, at room temperature
• 1 1/3 cups plus 3 Tablespoons sugar
• 4 eggs
• 2 1/2 cups low-fat sour cream, at room temperature
• 3 Tablespoons flour
• 4 ounces unsweetened chocolate, melted and cooled to room temperature
• Cocoa powder and/or chocolate-covered espresso beans for garnish

Instructions:

step 1  Place the oven rack in the middle position and preheat the oven to 325 degrees F. Place a roasting pan filled with several inches of water on the bottom rack of the oven (see Chef's Note). Remove the bottom of a 9-inch springform pan and cover it tightly with aluminum foil; then reassemble the pan and spray the bottom and sides with cooking spray.

step 2  Combine the cookie crumbs with 1 Tablespoon of sugar and the melted butter or margarine. Using clean hands, press the mixture onto the bottom of the prepared pan. Stir 3 teaspoons of espresso powder into 2 teaspoons of water and set aside.

step 3  Using a stand mixer or hand-held mixer, beat the cream cheese and 1 1/3 cups of sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Add 1 cup of sour cream and the flour–mix until well combined. Stir in the espresso/water mixture and the melted chocolate.

step 4  Spoon the mixture over the crust. Bake at 325 degrees F for 1 hour and 10 minutes, or until the center is set but jiggles slightly. Turn off the oven and let the cake stand in the oven for 25 minutes with the door closed.

step 5  Meanwhile, combine the remaining 1 1/2 cups sour cream with the remaining 3 Tablespoons sugar and the remaining 1 teaspoon espresso powder. Once the 25 minutes are up, spread the mixture over the cheesecake and return the cake to the oven to let stand with the door closed for 5 more minutes. Remove from the oven.

step 6  Run a sharp knife around the edges of the cake and cool on a wire rack. Refrigerate the cake 8 hours or overnight. Remove the cake from the pan and garnish with a sprinkling of cocoa powder or chocolate-covered espresso beans.

notes:

Springform pans are inexpensive round baking pans with a clamp. The clamp allows you to loosen the pan’s side or rim and remove the bottom so that you can easily take a cake or torte out of the pan. Traditional tinplate or steel springform pans are best for cheesecakes. Nonstick pans cause the cake to cook too fast and possibly burn.

You can make chocolate wafer cookie crumbs by breaking up the wafer cookies into chunks and pulsing them in a food processor. Or place the cookies in a Ziploc® Brand Slider Storage or Freezer Bag with the Smart Zip™ Seal and crush them with a rolling pin or a heavy pan.
The pan filled with water and placed in the oven in Step 1 will create steam, which helps keep the cheesecake moist and creamy during baking.

Source: http://www.rightathome.com/Food/Recipes/Pages/DecadentMochaCheesecake.aspx