How to make it

  • Preheat the oven to 400F. Mix the crumbs and coffee until thoroughly moist.
  • Press the mixture evenly onto the bottom of a greased 9-inch spring-form pan.
  • Bake 10 minutes and refrigerate until cold.
  • Lower oven temperature to 350F.
  • Whisk together the cornstarch and cold water until blended.
  • Beat in the egg and instant espresso, and set aside.
  • Beat the cream cheeses, Splenda and sugar in a large bowl with an electric mixer or paddle attachment until well blended.
  • Add the coffee mixture and mix until blended.
  • Beat in the melted chocolates and milk. Pour the mixture over the crust.
  • Bake for 45 minutes, or until the center is almost set, in a water bath.
  • Turn off oven and allow to cool inside, without opening the door, 45 minutes.
  • Cool the cheesecake completely on a wire rack, then run a knife or metal spatula around sides of pan to loosen cheesecake.
  • Refrigerate, uncovered, at least overnight before removing sides of pan and serving.
  • To serve, remove sides of pan and allow to stand out 30 minutes to come to temperature.
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Reviews & Comments 6

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  • cewek_bondeng 6 years ago
    Can added step by step photos? It is easier to follow the step to make this recipe.


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  • angelgirl94 6 years ago
    Absolutely sinful. Thanks for sharing. :)
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  • jo_jo_ba 7 years ago
    Amount Per Serving
    Calories: 248.0
    Total Fat: 17.1 g
    Cholesterol: 45.5 mg
    Sodium: 176.1 mg
    Total Carbs: 22.1 g
    Dietary Fiber: 1.3 g
    Protein: 5.2 g
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  • mumtazcatering 7 years ago
    yummie ! will be trying it soon........thanks
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    " It was excellent "
    iffyo ate it and said...
    Incredible n irresistible!i'm sure all chocoholics are drooling here..
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    " It was excellent "
    berry ate it and said...
    Beautiful picture, beautiful recipe.... Thanks!
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