8 oz sweet biscuits, ground
4 oz butter,
melted
Line bottom and sides of an 8" springform pan. Refrigerate.
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12 oz cream cheese
3/4 cup fruit sugar
3 tsp flour
3 eggs
3/4 cup sour cream
1 tbsp lemon juice
3 oz semisweet chocolate
1 tbsp instant coffee
1 tbsp coffee liqueur
1 tbsp water
1 egg yolk
Whip with Mixmaster at speed 8 cream cheese, then add sugar and
flour. Whip well.
At same speed add eggs, sour cream and lemon juice. Pour half of
this mix into the crust.
Preheat oven at 350 F.
Place chocolate, instant coffee, liqueur, water and 1 egg yolk in
a double boiler. Melt stirring until it is slightly
condensed.
Pour half of chocolate over cheese cream in the crust, then pour
remaining cheese cream, then remaining chocolate.
Bake at 350 F for 1 hour 10 minutes.
Remove from oven, let cool to room temperature, then keep in
refrigerator overnight.
Decorate with whipped cream, sweetened and flavoured with coffee
liqueur (1 tbsp) or strong coffee.