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Chocolate Cappuccino Cheesecake
Reviews:
November 16, 2005

I have made this cheesecake at least a dozen times and my family and friends request it all the time!!! I make a few modifications: instead of instant coffee dissolved in hot water, I use 1/4 c. espresso for a little stronger coffee flavor. If you don't have an espresso machine, you can pick up an espresso at the coffee shop. I also use 1 1/2 times the crust recipe so that the crust is a bit thicker and I can press it halfway up the sides of my springform pan. I also buy a 16 oz. container of whipping cream and use the remainder (after using 2 Tbsp to melt the chocolate) to make the whipped cream, which means I double the powdered sugar and coffee liquer. I can't say enough good things about this recipe!

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