Categories: Cakes, Cheese/eggs
Yield: 12 servings


2 tb Butter or margarine;melted
1/2 ts Instant espresso powder
1 c Vanilla-wafer crumbs

24 oz Cream cheese;
-or Neufchatel cheese Room t
8 oz Mascarpone cheese
1 2/3 c Sugar
4 Lg eggs; Room Temp.
1 ts Vanilla extract
1 pn Salt
2 ts Instant espresso powder
1 tb Hot water
2 tb Brandy
1 oz Semisweet chocolate;grated
2 ts Unsweetened cocoa

Crust: Preheat oven to 350 degrees. Butter an 8-inch springform pan.
Stir in butter and espresso powder in small bowl until combined. Stir
in crumbs until crumbs are evenly moistened. Pat evenly over bottom
of prepared pan. Bake 10 minutes. Cool on wire rack. Keep oven on.
Tightly cover outside bottom and sides or springform pan with
heavy-duty foil. Filling: Meanwhile, beat cream cheese and mascarpone
in large mixer bowl at medium-high speed until light and fluffy, 2
minutes. Gradually beat in sugar, scraping down sides of bowl with
rubber spatula, until completely smooth, 3 minutes. Reduce speed to
medium and beat in vanilla and salt. Add eggs, one at a time, beating
just until blended after each addition. Pour 4 cups filling over
crust in prepared pan and place in large roasting pan. Dissolve
espresso in hot water. Fold into remaining filling with brandy and
grated chocolate. Spoon mixture evenly over filling in pan; smooth
top with spatula. Place pan on oven rack. Pour enough hot water into
roasting pan to come 1" up side of springform pan. Bake 1-1/4 hours
or until center is just set. Remove cheesecake from water bath. Cool
completely on wire rack. Remove foil. Cover and refrigerate
overnight. Just before serving, run knife around edge of pan; remove
sides. Sprinkle lightly with cocoa. Makes 12 servings. Reformatted by
Joyce Alenskis XMXX58B

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