Mocha Cheesecake

Crust:
3 cups Chocolate Graham Cracker Crumbs -- (3 to 4)
3/4 stick butter

Filling:
3 lb. cream cheese
3 squares unsweetened chocolate
2 cups sugar
3 Tbs. espresso powder
1 cup cream
3 Tbs. corn starch
1 tsp. vanilla
5 eggs

Preheat oven to 400 degrees.

To make crust: Crush cookies in food processor, add melted butter and process until combined. Press up the sides and on the bottom of a 10" springform pan, sprayed with vegetable spray. Set aside.

Gently heat the cream over low heat. Add the espresso powder and stir until blended. Roughly chop the unsweetened chocolate (to speed melting) and melt it in the cream/coffee mixture. Stir to cool slightly.

In a large capacity food processor, blend the cream cheese to soften. Add the sugar, corn starch and vanilla and blend for about a minute. Add the coffee/chocolate mixture and blend well. Add the eggs and blend until just combined.

Pour into prepared pan. Place pan on jellyroll pan to prevent leaks and bake 10 minutes at 400 degrees. After ten minutes, reduce oven temp to 225 degrees and bake one hour. After an hour, turn off oven and leave cake inside with door ajar until cake reaches room temperature. Chill well in fridge.

Source of recipe: Chiffonade

Mocha Cheesecake