Recipe - Mocha Blanca Cheesecake

CRUST
1 cup Vanila wafers, finely crushd
2 tablespoon Melted butter or oleo
1 tablespoon Sugar
1 tablespoon Cocoa

FILLING
1 tablespoon Instant coffee powder
2 tablespoon Kahlua
4 ounce White chocolate, grated
16 ounce Lowfat cream cheese, soften
16 ounce Regular cream cheese, soften
1 cup Sugar
4 Eggs

TOPPING
1 cup Sour cream
2 tablespoon Sugar
1 teaspoon Kahlua
1 teaspoon Cocoa

1. TO PREPARE THE CRUST: Combine the crumbs, melted
butter, sugar and cocoa with a fork. Press into
bottom of a 9 inch springform pan. Wrap the pan bottom
in aluminum foil. Refrigerate while preparing filling.
2. TO PREPARE THE FILLING: Bring a kettlr of water to
a boil for the water bath. Dissolve the coffee powder
in the Kahlua. Put the chocolate into the top of a
double boiler and place over hot water. When allmost
melted, remove from the heat and stir until completly
melted. 3. Combine the lowfat and regular cream
cheeses and the sugar in a food processor, processing
to blend. Add the coffee mixture, the chocolate and
eggs. Process just untilblended and creamy. 4. Pour
filling into crust, smoothing the top. Place the pan
in a large baking pan: pour boiling water into baking
to come half way up the sides of the springform pan.
Bake in a preheated 350 degree oven for 1 hour. Remove
the pan from the oven; remove springform from the
water bath. 5. TO PREPARE THE TOPPING: Stir together
sour cream, sugar and Kahlua. spread on top of the hot
cheesecoake and put back into oven for 5 min

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini