layered mocha cheesecake


  • 1 1/2 cup oreo or graham cookie crumbs. (i used double)
  • 1/4 cup butter (melted) *i doubled it for thicker crust*
  • 2 tbsp plus 1 1/2 teaspoons instant coffee granules
  • 1 tbsp hot water
  • 1/4 tsp ground cinnamon
  • 4 packages (8 ounce each) cream cheese softened
  • 1 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 2 tsp vanilla extract
  • 4 eggs, lightly beaten
  • 2 cup (12 ounces) semi-sweet chocolate chips, melted and cooled
  • 1/2 cup semi-sweet chocolate chips.
  • 3 tbsp butter
  • 1 bunch chocolate covered coffee beans *optional* i didnt use this. instead i did.instant coffee granules spinkled on top


1_ Place greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

2_ In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside.

3_ In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.

3_ Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

4_ Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight.

5_ Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired.