Ingredients

How to make it

  • Prepare a springform pan by spraying with non stick spray and double wrapping the bottom with two layers of heavy duty foil.
  • Crush the cookies and mix with melted butter and spice.
  • Press into the spring form pan and refrigerate while preparing the filling.
  • Preheat oven to 325 degrees.
  • Mix the softened cream cheese with the mascarpone until smooth.
  • Add the sugar and beat until well incorporated.
  • Add the eggs, one at a time, don't over beat.
  • Add vanilla.
  • Add expresso coffee, brandy and grated bittersweet chocolate.
  • Add sour cream and stir until just mixed.
  • Pour into prepped crust.
  • Bake in a hot water bath for one hour. Have hot water at least one inch deep in roaster.
  • Filling won't look set. Remove carefully from the water bath.
  • Must chill thoroughly for at least 3 hours to firm up the filling.
  • Run a sharp knife around the edge and release the springform.
  • Garnish with chocolate coffee beans decoratively around the edge of the chilled cheesecake.

Reviews & Comments 2

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    " It was excellent "
    lor ate it and said...
    I'm with Deb - another excellent cheesecake recipe! Thank you Notyourmomma ;) This is a winner for sure!
    Was this review helpful? Yes Flag
    " It was excellent "
    debwin ate it and said...
    Another cheesecake recipe to add to my collection, sounds delicious.
    Was this review helpful? Yes Flag

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