Yields 12 Servings
Ingredients:
11 Oreo's, crushed into cookie crumbs
3 tablespoons butter, or margarine, melted
24 ounces cream cheese
1/3 cup dark brown sugar
5 teaspoons cornstarch
3 each eggs
1 each egg yolk
1/3 cup sour cream
1 1/4 teaspoons vanilla extract
2 1/2 teaspoons instant coffee
2 1/2 teaspoons hot water
2 1/2 tablespoons sugar
1 3/4 cups melted milk chocolate chips
1/4 cup dark corn syrup
To make crust, stir together crushed cookies and melted butter in a small
bowl, until well-combined. Press crumb mixture evenly into bottom of a
9-inch springform pan. In a large bowl, combine cream cheese, brown sugar
and cornstarch. Beat with mixer until smooth. Add eggs and egg yolk one at
a time, beating well after each addition. Stir in sour cream and vanilla.
Stir together instant coffee and hot water; set aside. Place 3/4 cup cream
cheese mixture in a small bowl. Add dissolve coffee. Stir in sugar. Stir
chocolate chips and corn syrup into remaining cheese mixture. Pour 1/2 of
chocolate mixture over crust. Spoon 1/2 of coffee mixture over chocolate
mixture. Pour remaining chocolate mixture over coffee mixture. Spoon on
remaining coffee mixture. Swirl a knife handle through filling to create a
marbling effect. Bake at 350 for 15 minutes. Lower temperature to 225F and
bake 1 hour and 10 minutes longer or until center no longer looks wet.
Remove cake from the oven and run a knife around inside edge of the pan.
Turn oven off. Return cake to oven for 30 minutes. Chill uncovered,
overnight.
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