Recipe#8355

Title: Caramel Mocha

From: "jlw@sprintmail.com" jlw@sprintmail.com 
 Newsgroups: rec.food.cooking 
 Date: Wed, 01 Jan 1997 21:18:10 -0600 
 Message-ID: <32CB28F2.3283@sprintmail.com> 

14 cookie crumbs -- crushed
 2 tbsp butter
 24 oz cream cheese -- room temperature
 1 1/4 c sugar
 1/3 c whipping cream
 2 eggs
 2 tbsp coffee liqueur -- heaping
 6 oz semisweet chocolate -- melted, cool slightly
 6 oz caramel topping 
 6 oz semisweet chocolate
 1/2 c whipping cream
 1/4 c sugar
 2 tbsp butter
 Allow cream cheese to warm to room temperature.
 Set baking racks to middle and bottom, place a 9x13 pan half filled
 with water on bottom shelf.  (The moisture aids in keeping the
 cheesecake from splitting.)
 In food processor, pulse Oreos with butter until white filling
 disappears.  Press into bottom of Pam'd springform.  Bake 5 minutes
 at 350.
 On LOW, mix well but do not incorporate any air, Cream sugar with
 cream cheese and Kalahua. When mixed well, mix in whipping cream
 and melted chocolate.. Add one egg at a time, scraping sides down
 before, after and during,
 Pour into the Pam'd, crusted springform, tap gently to remove any
 air bubbles. Bake on center rack, above 9x13 cake pan half-filled
 with water, 350 for 15 minutes, 275 for 20 minutes, turn oven off,
 leave cheesecake in oven undisturbed for 30 minutes.  Middle of
 cheesecake will be a little "jiggly" like jello. Remove from oven,
 DO NOT REMOVE springform, Immediately, seperate cheesecake from
 sides of springform by carefully running a thin blade sharp knife
 around the cheesecake.  Cool to room temperture, cover and refrigerate
 at least 2 hours
 In small saucepan, over medium heat bring an entire jar of Caramel
 Ice Cream topping to a boil, reduce to gentle boil approximately
 5 minutes (This makes the Caramel stiffer, like soft ball stage).
 Cool slightly, glaze just the top of the cheese cake, cover and
 refrigerate at least 2 hours
 Remove springform. Place semisweet chocolate chips in a mixing
 bowl. In a small heavy saucepan bring cream, sugar, and butter just
 to boil, stirring constantly. Pour over chocolate chips, GENTLY
 stir until smooth, do not incorporate any air. (Note: stirring in
 only ONE direction will hold down the air bubbles).  Spread over
 sides and top of chilled cheesecake.