Layered Mocha Cheesecake

Ingredients
1.5 cups Oreos, fillings removed (sugar-free 'Oreos')
1/4 cup butter, melted
Filling
2 TBSP + 1.5 tsp instant coffee granules
1 TBSP boiling water
1/4 tsp ground cinnamon
4 packages (8 oz each) cream cheese, softened
1.5 cups sugar (or Splenda)
1/4 cup flour
4 eggs, lightly beaten
2 tsp vanilla
2 cups (12 oz) semi-sweet chocolate chips, melted and cooled
Glaze
1/2 cup semi-sweet chocolate chips
3 TBSP buttter
Chocolate-covered coffee beans, optional
Directions
1. Place Oreo cookie shells (no filling centers) in Cuisinart & process. Melt butter in microwave. Pour butter into Cuisinart and combine with Oreo crumbs. Press onto the bottom
of a greased (Crisco or Pam) 9-inch springform pan. (If you have leftovers, press crumbs
into a greased ramekin.) In a small bowl, combine the coffee granules, water, and
cinnamon; set aside.
2. In the KitchenAid, beat the softened cream cheese, sugar and flour until smooth. Add
eggs; beat on low just until combined. Stir in vanilla. Divide batter in half. Stir melted
chocolate into one portion; pour over crust. Stir coffee mixture into the remaining
batter; spoon over chocolate layer.
3. Place pan on a 16-inch square of double-thickness, heavy-duty foil. Securely wrap foil
from the bottom, up and around the pan. Place springform pan in a large baking pan and
add 1-inch of hot water to the larger pan. (If you don't have a pan big enough for a water
bath, just put a pan of water on the rack below the cheesecake. The mocha layer will not
set up if you neglect this step!)
4. Bake at 325 for 70-80 minutes or until you can touch the center and your finger does not
leave a mark. Remove springform pan from water bath. Cool on a wire rack for 10 minutes.
Then cool 1 hour longer. Refrigerate overnight! DO NOT take the sides off the pan until
the cake has refrigerated overnight.
5. Melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Remove sides
of pan. Garnish with coffee beans if desired. Slice small pieces. DO NOT run a knife
around your nice, non-stick, springform pan. Refrigerate leftovers.

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