Caramel Mocha Cheesecake

Directions

To make crust; stir together crushed cookies and melted butter in a small bowl, until well-combined.

Press crumb mixture evenly into bottom of a 9 inch springform pan.

In a large bowl, combine cream cheese, brown sugar and cornstarch.

Beat with mixer until smooth.

Add eggs and egg yolk one at a time, beating well after each addition.

Stir in sour cream and vanilla.

Stir together instant coffee and hot water; set aside.

Place ¾ cup cream cheese mixture in a small bowl.

Add dissolved coffee.

Stir in sugar.

Stir chocolate chips, corn syrup into remaining cheese mixture.

Pour ½ of chocolate mixture over crust.

Spoon ½ of coffee mixture over chocolate mixture.

Pour remaining chocolate mixture over coffee mixture.

Spoon on remaining coffee mixture.

Swirl a knife handle through filling to create a marbling effect.

Bake at 350℉ (180℃) for 15 min. Lower temp. to 225 degrees and bake 1hr and 10 min longer or until center no longer looks wet.

Remove cake from the oven and run a knife around inside edge of the pan.

Turn oven off, return cake to oven for 30 min.

Chill uncovered overnight.