Donna Don't hate me!!!!!





Ingredients:

• 1-1/2 cups cream-filled
  chocolate sandwich cookie crumbs
  
• 1/4 cup butter, melted
  
• FILLING:
  
• 2 tablespoons plus 1-1/2
  teaspoons instant coffee granules
  
• 1 tablespoon boiling water
  
• 1/4 teaspoon ground
  cinnamon
  
• 4 packages (8 ounces each) cream cheese, softened
  
• 1-1/2 cups sugar
  
• 1/4 cup all-purpose flour
  
• 4 eggs, lightly beaten
  
• 2 teaspoons vanilla
  extract
  
• 2 cups (12 ounces)
  semisweet chocolate chips, melted and cooled
  
• GLAZE:
  
• 1/2 cup semisweet
  chocolate chips
  
• 3 tablespoons butter
  
• Chocolate-covered coffee
  beans, optional
  

Directions:


Combine cookie crumbs and butter; press onto the bottom of a
greased 9-in. springform pan. In a small bowl, combine the coffee granules,
water and cinnamon; set aside.
In a large mixing bowl, beat the cream cheese, sugar and flour until smooth.
Add eggs; beat on low speed just until combined. Stir in vanilla. Divide batter
in half. Stir melted chocolate into one portion; pour over crust. Stir coffee
mixture into the remaining batter; spoon over chocolate layer.
Place pan on a double thickness of heavy-duty foil (about 16 in. square).
Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot
water to larger pan.
Bake at 325° for 45-50 minutes or until center is just set and top appears
dull. Remove springform pan from water bath. Cool on a wire rack for 10
minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour
longer. Refrigerate overnight.
In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth.
Spread over cheesecake. Remove sides of pan. Garnish with coffee beans if
desired. Refrigerate leftovers. Yield: 16
servings.

missy, you became a jewel!

and it sounds yummy by the way!!!

YEA!!!!!! if I could do a somersault I would. it is yummy!!! I will borrow you springform pan and make it for us soon.

just when it comes to the crumbs u can like it up/