- 1 1/2 cups chocolate cookie crumbs
- 1/3 cup butter, melted
- 4 (1 ounce) squares semisweet chocolate, chopped
- 12 ounces cream cheese, room temperature
- 1/2 cup brown sugar
- 2 tablespoons cornstarch
- 2 eggs
- 3 tablespoons coffee flavored liqueur
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8 inch springform pan. In a medium bowl, combine cookie crumbs and butter. Mix well and press into the bottom of springform pan.
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, beat cream cheese, brown sugar and cornstarch until smooth. Beat in the eggs one at a time. Blend in the coffee liqueur. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
- Bake in the preheated oven for 60 minutes, or until filling is set. Allow to cool to room temperature, then refrigerate at least 4 hours before serving.
03/31/2018
recipepes.com
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