Chocolate Cappuccino Cheesecake

Recipe View Preheat oven to 350 degrees F (175 degrees C). Generously butter a 9 or 10 inch springform pan. (5 minutes)

Recipe View In a medium bowl, combine the chocolate cookie crumbs, softened butter, 2 tablespoons granulated sugar, and cinnamon. Mix thoroughly until well combined. Press the mixture evenly into the bottom of the prepared springform pan. (10 minutes)

Recipe View In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add 1 cup granulated sugar, mixing until well blended. Add the eggs one at a time, beating at low speed until just incorporated. Be careful not to overmix. (10 minutes)

Recipe View In a heatproof bowl set over a simmering pot of water (double boiler), melt the 8 ounces of finely chopped semisweet chocolate with 2 tablespoons of heavy cream, stirring constantly until smooth and glossy. (10 minutes)

Recipe View Add the melted chocolate mixture to the cream cheese mixture and blend until well combined. Stir in the sour cream, salt, coffee solution, 1/4 cup coffee liqueur, and vanilla extract; beat until smooth. Pour the mixture evenly into the prepared crust-lined pan. (5 minutes)

Recipe View Bake in the center of the preheated oven for 45 minutes. The center will still be slightly soft but will firm up as it chills. Do not overbake. Turn off the oven and leave the cheesecake inside with the door ajar for another 45 minutes to allow it to cool gradually. (90 minutes)

Recipe View Remove the cheesecake from the oven and let it cool completely at room temperature. Cover and chill in the refrigerator for at least 12 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set completely. (12 hours)

Recipe View Just before serving, prepare the flavored whipped cream: In a chilled bowl, beat the heavy whipping cream with an electric mixer until soft peaks form. Gradually add the confectioners' sugar and 2 tablespoons coffee liqueur, beating until stiff peaks form. (5 minutes)

Recipe View Garnish the cheesecake with mounds of the coffee-flavored whipped cream and chocolate leaves, if desired. To make chocolate leaves, melt the remaining 1 ounce of semisweet chocolate in a double boiler. Brush the melted chocolate onto one side of clean, non-toxic plant leaves (such as orange leaves). Freeze until firm, then gently peel off the leaves to reveal the chocolate leaves. (30 minutes)

Recipe View Slice and serve. Enjoy! This recipe yields 16 servings.