11 Oreo cookies, crushed
3 tb Butter or margarine, melt
24 oz Cream cheese
1/3 c Brown sugar, dark
5 ts Cornstarch
3 Eggs
1 Egg yolk
1/3 c Sour cream
1 1/4 ts Vanilla extract
2 1/2 ts Instant coffee
2 1/2 ts Hot water
2 1/2 tb Sugar
1 3/4 c Milk chocolate chips, melted
1/4 c Corn syrup, dark
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 3/4 cup cream cheese mixture
in a small bowl. Add dissolve coffee. Stir in sugar. Stir chocolate
chips and corn syrup into remaining cheese mixture. Pour 1/2 of
chocolate mixture over crust. Spoon 1/2 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 for 15
minutes. Lower temperature to 225 and bake 1 hour and 10 minutes
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 minutes. Chill uncovered,onvernight.
