“This is very similar to Mocha Cheesecake, but I've altered the ingredients somewhat and include how to make the fun chocolate leaves to put on top. It's a snap to pull together with your mixer and doubles beautifully so you can gift one or freeze one for the future. I don't remember the recipe's providence, but EVERYONE, short of small children, loves this divine dessert.”
1hr 40mins
1 cheesecake

Ingredients Nutrition


  1. Butter sides & bottom of an 8" springform pan.
  2. Combine cookie crumbs, butter & sugar in mixer.
  3. Press mixture evenly onto pan bottom.
  4. Melt chocolate in double-boiler & stir smooth.
  5. Beat cream cheese until smooth, then add eggs, one at a time.
  6. Gradually add sugar, mixing well until blended.
  7. Add melted chocolate, coffee & stir to blend.
  8. Turn mixture into prepared pan.
  9. Bake at 350° (180°C) for 1 hour or until center is almost set. Firms when chilled.
  10. Cool on counter for 45 min., cover & chill overnight.
  11. Remove pan sides. Sprinkle with powdered sugar from a sieve to prettify and decorate with chocolate leaves (see below.).
  13. Melt chocolate in double-boiler.
  14. Brush on cleaned & dried fresh leaves (Ficus work well).
  15. Place on small, paper-lined pan & freeze overnight.
  16. Peel leaves & put back in the freezer until time to place on cake & serve.
  17. HINT: leave stem on each leaf to hold onto as you brush on the melted chocolate. Be generous with the chocolate - too thin a layer and the leaf crumbles when you try to peel it. Pile them artfully in center or however you want and they just take the cake!

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