To make this sinfully delicious Chocolate Cappuccino Cheesecake, you will need the following ingredients: • One cup chocolate cookie crumbs • One quarter cup butter, softened • Two tablespoons white sugar • One quarter teaspoon ground cinnamon • Three eight ounce packages cream cheese, softened • One cup white sugar • Three eggs • Eight one ounce squares semisweet chocolate • Two tablespoons whipping cream • One cup sour cream • One quarter teaspoon salt • Two teaspoons instant coffee granules dissolved in 1/4 cup hot water • One quarter cup coffee flavored liqueur (your favorite brand, or homemade if you prefer) • Two teaspoons vanilla extract To prepare this delicious, crowd pleasing Chocolate Cappuccino Cheesecake (again, one of the best coffee liquor recipes you are ever going to find), you are first going to preheat your oven to 350 degrees F, and then grease or butter one 9 or 10 inch pie tin or spring form pan. Then, in a large mixing bowl, combine the chocolate cookie crumbs, and the softened butter, the two tablespoons of white sugar and the one quarter teaspoon ground cinnamon. After the crust ingredients are well incorporated, press the mixture into your greased baking pan. Then, in a medium sized mixing bowl, you are going to beat the softened cream cheese until smooth and creamy; then you will want to very gradually add one cup white sugar, mixing continuously until well blended. Then, add the eggs, one at a time, not adding the next egg until the one before it is completely incorporated into the cheesecake filling. Continue to beat at low speed with an electric hand mixer until very smooth. After the filling is well mixed and totally smooth, you are going to melt the eight ounces of semisweet chocolate squares (combined with 2 tablespoons whipping cream) in a double boiler, stirring until smooth. After the chocolate mixture is completely melted and smooth, add it to the cream cheese filling mixture and blend well. Stir in the sour cream, salt, the coffee, one quarter cup coffee liqueur, and vanilla extract. Beat until smooth, and then pour mixture into the greased pan. Bake in the center of the preheated oven at 350 degrees F for forty-five minutes. When the cheesecake is done, the center will still be soft but, but it will firm up when chilled. Do not over bake. When the cheesecake reaches this consistency, leave it in oven with the heat turned off and the door ajar for an additional forty-five minutes. Then, remove the cake from the oven and chill for 12 hours.
