11 oreo cookies; crushed
3 tablespoon butter or marg.; melted
24 oz cream cheese
1/3 cup dark brown sugar
5 teaspoon cornstarch
3 eggs
1 egg yolk
1/3 cup sour cream
1 1/4 teaspoon vanilla extract
2 1/2 teaspoon instant coffee
2 1/2 teaspoon hot water
2 1/2 tablespoon sugar
1 3/4 cup milk choc. chips; melted
1/4 cup dark corn syrup
To make crust; stir together crushed cookies & melted butter in a small bowl, until well-combined. Press crumb mixture evenly into bottom of a 9" springform pan. In a large bowl, combine cream cheese, brown sugar & cornstarch. Beat with mixer until smooth. Add eggs & egg yolk one at a time, beating well after each addition. Stir in sour cream & vanilla. Stir together instant coffee & hot water; set aside. Place 3/4 c. cream cheese mixture in a small bowl. Add dissolved coffee. Stir in sugar. Stir choc. chips & corn syrup into remaining cheese mixture. Pour 1/2 of choc. mixture over crust. Spoon 1/2 of coffee mixture over choc. mixture. Pour remaining choc. mixture over coffee mixture. Spoon on remaining coffee mixture. Swirl a knife handle through filling to create a marbling effect. Bake at 350d. 15 min. Lower temp. to 225d. & bake 1 hr & 10 min. longer or until center no longer looks wet. Remove cake from the oven & run a knife around inside edge of the pan. Turn oven off. Return cake to oven for 30 min. Chill uncovered overnight. Source: The Cincinnati Enquirer/San Bernardino County Sun
