Recipe - Mocha Mousse Cheesecake

BASE
1 cup Graham cracker crumbs
One fourth cup Melted butter
2 tablespoon Sugar
One half teaspoon Cinnamon

FILLING
8 ounce Semisweet chocolate squares
2 tablespoon Heavy cream
1 teaspoon Instant coffee powder
dissolved in:
2 tablespoon Hot water
1 One half pound Cream cheese
Three fourths cup Sugar
3 Eggs
1 cup Sour cream
One fourth cup Coffee liqueur
2 teaspoon Vanilla
Chocolate shavings

Mix together all ingredients for the base. Press into a 9 inch (23 cm)
springform pan. Refigerate until needed.

Melt chocolate with cream in a double boiler, stirring until smooth. Set
aside to cool. Prepare instant coffee and set aside.

Cream the cheese, then add the sugar gradually and cream thoroughly. Add
eggs one at a time, beating well after each addition. Add chocolate mixture
and blend well. Add sour cream and blend; then add coffee, liqueur and
vanilla, blending well.

Pour mixture in crumblined pan. Bake at 350 degrees F (180 degrees C) for
45 to 50 minutes. Turn off oven and leave for 15 minutes. Open oven door
and leave 15 minutes longer. Place on rack to cool. Center will be a bit
soft but will firm when cool. Refrigerate 6 to 8 hours. Serve garnished
with chocolate shavings.

Source: Lillian Kaplun's Kitchen by Lillian Kaplun p. 139 Baruna Group,
Inc. 1994 ISBN 1895555604
Recipe by: Lillian Kaplun's Kitchen p. 139

Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on May 11,
1998