To serve: Serve as is, or, in a well-chilled bowl, whip the cream using an
electric mixer set on medium-high heat. When soft peaks form, sprinkle in the
sugar, and continue whipping until firm peaks form. Ice top of cake with whipped
cream, or pipe rosettes around the top. Top with mocha coffee beans.
Chocolate Espresso Swirl Cheesecake
For crust:
1-1/2 C. chocolate sandwich cookie crumbs (see note)
Grease the sides of a 9-inch spring form pan, or leave a 9-inch cheesecake pan
(a straight-sided pan with a drop-out bottom) ungreased.
Make the crust: In a medium bowl, combine the cookie crumbs and butter. Press
into the bottom of the pan and freeze.
Center a rack in the oven, and preheat the oven to 350 F. In a large mixing
bowl, beat cream cheese and sugar with an electric mixer set on medium-high
speed for 3 minutes. (Use a paddle attachment, if you have one.) Add sour cream.
Add eggs, one at a time, beating after each addition. In a small bowl, dissolve
the instant coffee in the hot water. While the mixer is running, pour the coffee
in a steady stream into the batter. Add vanilla. Stir 1 cup of the batter into
the melted chocolate, and set aside. Pour remaining batter over the frozen
crust.
Using a spoon, drop the melted chocolate-batter mixture on top of the plain
batter in 6 large puddles. Using spiral motions, drag a small knife through the
puddles to create a marbling effect.
Bake for 45 to 55 minutes, or until the top is light brown and center has a
slight jiggle to it. Cool on rack for 2 hours. Cover with plastic wrap, and
refrigerate for at least 6 hours before decorating or serving.
Note: Place about 15 chocolate sandwich cookies in a food processor and pulse
until the mixture is the consistency of wet sand. No need to remove the white
filling -- it will pulverize.
