Chocolate Espresso Mousse Cheesecake

Four Words to Make You Happy

This oh-so decadent dessert is that it is an easy-to-make recipe that combines chocolate, espresso—and coffee liqueur!—into one of the smoothest cheesecakes ever to melt in your mouth.

Whenever I make this for the family, it disappears almost instantly! Try it yourself and you’ll agree: it has four words that’ll make you happy.

Chocolate Espresso Mousse Cheesecake

Ingredients

Crust

• 3 cups graham cracker crumbs
• ¾ cup butter
• 8 Tbsp. sugar
• 1-½ tsp. ground cinnamon

Cheesecake

• 3 - 8 oz. packages (1-½ lbs.) cream cheese at room temperature
• ¾ cup sugar
• 3 jumbo eggs
• 1 - 8 oz. package semi-sweet baking chocolate squares
• 2 Tbsp. whipping cream
• 1 cup sour cream
• 1 tsp. instant espresso in ¼ cup hot water that is cooled (should be strong)
• ¼ cup coffee liquor (Kahlua or Tia Maria)
• 2 tsp. vanilla

Garnish

• Whipped cream
• Shaved chocolate
• Fresh raspberries

Instructions

• Butter all sides of an 8" springform pan. Wrap aluminum foil all around the outside sides and under the outside bottom of the pan.
• Combine the first four (4) ingredients thoroughly. Press evenly and firmly onto the bottom of the buttered pan.
• Preheat the oven to 350 Fº.
• Beat cream cheese until smooth. Gradually add the sugar, mixing until blended.
• Add eggs one at a time and beat at low speed with a hand-held mixer until smooth.
• Melt the chocolate with whipping cream, stirring frequently until smooth.
• Add chocolate mixture to the cream cheese mixture; blend well.
• Mix in sour cream, followed by the cooled espresso, then the liqueur and vanilla. Beat until well blended.
• Pour into the pan and bake for 60 minutes or until sides are slightly puffed (center will still be soft, but will firm up when chilled).
• Cool cake in the pan on a wire rack.
• Refrigerate for at least 12 hours before serving.
• Remove the sides of the springform pan and garnish.