Chocolate Mocha Cheesecake

Recipe View 5 mins Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan. (5 minutes)

Recipe View 5 mins In a medium bowl, combine chocolate cookie crumbs and melted butter. Mix well until evenly moistened, then press firmly into the bottom of the prepared springform pan to create a compact crust. (5 minutes)

Recipe View 10 mins In a double boiler or a heatproof bowl set over a simmering pot of water (making sure the bottom of the bowl doesn't touch the water), melt the chopped semisweet chocolate, stirring occasionally until smooth. Remove from heat and let cool slightly. (10 minutes)

Recipe View 5 mins In a large bowl, beat the softened cream cheese, brown sugar, and cornstarch with an electric mixer until smooth and creamy. (5 minutes)

Recipe View 3 mins Beat in the eggs one at a time, mixing well after each addition. Gradually blend in the coffee liqueur until just combined. Be careful not to overmix. (3 minutes)

Recipe View 5 mins Gently fold about 1/3 of the cream cheese mixture into the slightly cooled melted chocolate until combined. Then, pour the chocolate mixture back into the remaining cream cheese mixture and gently fold until just combined and no streaks remain. (5 minutes)

Recipe View 2 mins Pour the cheesecake filling over the prepared cookie crumb crust in the springform pan. (2 minutes)

Recipe View 1 hrs Bake in the preheated oven for 55-65 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle. (60 minutes)

Recipe View 1 hrs Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking. (60 minutes)

Recipe View 4 hrs Remove the cheesecake from the oven and let it cool completely to room temperature. Then, cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set completely. (240 minutes)