Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-BSWN00A
11 Oreo cookies -- crushed
3 tb Butter or marg. -- melted
24 oz Cream cheese
1/3 c Dark brown sugar
5 ts Cornstarch
3 Eggs
1 Egg yolk
1/3 c Sour cream
1 1/4 ts Vanilla extract
2 1/2 ts Instant coffee
2 1/2 ts Hot water
2-1/2 tb Sugar
1-3/4 c Milk choc. chips -- melted
1/4 c Dark corn syrup
To make crust; stir together crushed cookies &
melted butter in a small bowl, until well-combined.
Press crumb mixture evenly into bottom of a 9"
springform pan. In a large bowl, combine cream
cheese, brown sugar & cornstarch. Beat with mixer
until smooth. Add eggs & egg yolk one at a time,
beating well after each addition. Stir in sour cream &
vanilla. Stir together instant coffee & hot water; set
aside. Place 3/4 c. cream cheese mixture in a small
bowl. Add dissolved coffee. Stir in sugar. Stir choc.
chips & corn syrup into remaining cheese mixture.
Pour 1/2 of choc. mixture over crust. Spoon 1/2 of
coffee mixture over choc. mixture. Pour remaining
choc. mixture over coffee mixture. Spoon on remaining
coffee mixture. Swirl a knife handle through filling
to create a marbling effect.
Bake at 350° 15 min. Lower temp. to 225° & bake 1
hr & 10 min. longer or until center no longer looks
wet. Remove cake from the oven & run a knife around
inside edge of the pan. Turn oven off. Return cake to
oven for 30 min. Chill uncovered overnight.
Source: The Cincinnati Enquirer/San Bernardino County Sun
