---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Cafe Au Lait Cheesecake
 Categories: Cheesecakes, Cakes
      Yield: 12 Servings
 
  1 3/4 c  Chocolate wafers (30);
           - finely crushed
    1/3 c  Butter; melted
      2 oz Semisweet chocolate; chopped
      2 tb Water
      1 tb Instant espresso coffee
           - powder or regular coffee
           - crystals
      2 tb Coffee liqueur or water
     24 oz Cream cheese; softened
      1 c  Sugar
      2 tb All-purpose flour
      1 ts Vanilla
      4    Eggs; slightly beaten
 
  Crust:

  In mixing bowl, combine crushed waters and melted butter. Press
  mixture evenly onto the bottom and 2" up sides of an ungreased 8"
  springform pan. Place the pan on a baking sheet. Chill until
  needed.

  Cheesecake:

  In a small saucepan combine the chocolate, water, and instant
  espresso. Cook and stir over Low heat until chocolate starts to
  melt. Remove from heat. Stir until smooth. Stir in liqueur or water
  and cool.

  In a large mixer bowl, beat cream cheese, sugar, flour, and vanilla
  with electric mixer on medium speed until smooth. Add eggs all at
  once, beating on Low speed just until mixed. Do not overbeat.

  Reserve 2 cups of the cream cheese mixture. Cover and chill. Stir
  cooled chocolate-coffee mixture into the remaining cream cheese
  mixture, stirring just until combined. Pour chocolate mixture into
  crust.

  Bake in a 350°F oven for 30 minutes or until sides are set. Center
  will be soft. Remove reserved mixture from refrigerator 10 minutes
  before needed. Gently pull out oven rack just far enough to reach
  the inside of the pan. Carefully pour reserved mixture in a ring
  over the outside edge of the chocolate mixture, where chocolate
  mixture is set. Gently spread evenly over entire surface. Bake
  cheesecake for 20 to 25 minutes more or until center appears nearly
  set when gently shaken. Cool for 10 minutes on a wire rack. Loosen
  sides of the cheesecake from the pan. Cool for 30 minutes. Remove
  sides of pan. Cool completely.

  Chill cheesecake for 4 to 24 hours before serving. Store any
  remaining cheesecake, covered in the refrigerator for up to
  3 days.

  To Freeze:

  Place cooled cheesecake, uncovered in the freezer for 1 hour until
  firm. Remove bottom pan. Transfer cheesecake to a large freezer bag
  or container. Seal, label, and freeze up to 3 months.

  To serve, transfer cheesecake to a platter and loosely cover. Thaw
  for 24 hours in the refrigerator.

  Recipe by Better Homes and Gardens, Feb 1995
 
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