Mocha Cappuccino Cheesecake Recipe

How to Make Mocha Cappuccino Cheesecake

1. **Crust:**
2. Combine all crust ingredients in a bowl and mix thoroughly.
3. Press the mixture firmly into the bottom of a 9 or 10-inch springform pan.
4. **Filling:**
5. In a large bowl, beat cream cheese and sugar until smooth and creamy.
6. In a separate small bowl, whisk together the strong brewed coffee and vanilla extract until the coffee granules are dissolved.
7. Gradually add the eggs one at a time to the cream cheese mixture, beating well after each addition.
8. Stir in the coffee mixture until fully incorporated.
9. Gently fold in 1 cup of melted chocolate chips and heavy cream until just combined.
10. Pour the filling into the prepared crust.
11. **Baking:**
12. Bake in a preheated oven at 275°F (135°C) for 1 hour.
13. Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for another 45 minutes.
14. Remove the cheesecake from the oven and let it cool completely on a wire rack.
15. **Cooling and Setting:**
16. Once cooled, run a butter knife around the inside edge of the springform pan to loosen the cheesecake.
17. Carefully release the cheesecake from the pan and refrigerate for at least 4 hours.
18. **Chocolate Ganache Topping:**
19. In a small saucepan over low heat, combine 1 cup of chocolate chips, 2 tablespoons of margarine, 2 tablespoons of milk, and 1 tablespoon of corn syrup.
20. Stir constantly until the chocolate is melted and the mixture is smooth. Add more milk, 1 teaspoon at a time, if needed to reach a pourable consistency.
21. Gently pour the ganache over the chilled cheesecake and spread evenly.
22. Refrigerate for at least 30 minutes, or until the topping is set, but not completely firm.
23. Using a sharp knife, score the top of the cheesecake into 12-16 pieces *before* the topping fully sets.
24. Refrigerate for at least another 2 hours to allow the topping to fully set.
25. **Serving:**
26. Run a sharp knife along the scored lines to serve.