Ted's Mocha Cheesecake

Crust

1 1/4 cups Oreo Cookie Crumbs
1 teaspoon instant coffee
1/4 cup melted butter

In medium-sized bowl, stir together ingredients for crust. Line bottom of springform pan with baking parchment. Attach sides of pan. Press crust mixture into bottom of pan and set aside.

Filling

24 oz (3 packages) cream cheese (I use no-fat cream cheese)
1/3 cup sugar
5 Teaspoons cornstarch
3 Extra Large eggs
2/3 cup whipping cream
1/3 cup hot water
1 teaspoon instant coffee
2 teaspoons vanilla extract
1 cup melted semisweet chocolate chips

In mixing bowl, combine cream cheese, sugar, and cornstarch. Add eggs, beating well. Stir in whipping cream. Dissolve instant coffee in hot water. Add coffee and vanilla to cream cheese mixture and mix well. Beat in melted chocolate. Pour over crust.

Bake at 350 F for 15 minutes. Lower temperature to 200 F and bake for 1 hour or till the center no longer looks wet or shiny. Remove the cake from the over and run a knife around the inside edge of the pan. Return cake to oven for an additional hour. Chill, uncovered, overnight.

Mocha Glaze

1/2 cup semisweet chocolate chips
1 tablespoon cooking oil
1 teaspoon instant coffee

In small saucepan, melt chocolate chips and cooking oil over low heat, stir constantly. Mix in coffee till dissolved. Spread mixture over cheesecake.

Chill till serving time. Makes 12 to 18 slices.