mocha-almond cheesecake

Ingredients

• Servings: 1
• 2 cups chocolate cookie baking crumbs
• 1/3 cup butter, melted
• 3 (250 g) packages philadelphia chocolate brick cream cheese, softened
• 3/4 cup white sugar
• 1 tablespoon maxwell house instant coffee original roast
• 1 tablespoon warm water
• 3 eggs
• 1/2 cup slivered almonds, toasted
• 2 tablespoons chocolate syrup

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 6 hrs


• preheat oven to 350 degrees f (180 degrees c).
• combine cookie crumbs and butter; press bottom and 1-1/2 inches up side of 9-inch springform pan.
• beat cream cheese and sugar in large bowl with mixer until blended. dissolve coffee in water. add to cream cheese mixture; mix well. add eggs, 1 at a time, mixing on low speed after each just until blended; pour into crust.
• bake 40 to 45 minutes or until centre is almost set. run knife around rim of pan to loosen cake; cool before removing rim. refrigerate cheesecake 4 hours.
• sprinkle with nuts and drizzle with chocolate syrup just before serving.