3 oz To 8 oz pkg. cream -water)
-cheese(room temp) 1/4 c Coffee liquer
1 c Granulated sugar 2 ts Vanilla extact
3 lg Eggs 1 c Whipping cream
8 oz To 1 oz squares semisweet 2 tb Powdered sugar
-chocolate 2 tb Coffee liqueur
2 tb Whipping cream Combine 1 cup chocolate
1 c Sour cream -wafer crumbs,
1/4 ts Salt 1/4 c Soften butter,
2 ts Instant espresso coffee 2 tb Sugar and
-(dissolved in 1/4 cup hot 1/4 ts Cinnamon;
Mix well. Press mixture into buttered springform pan.
1. Prepare crust. Set aside. 2. Beat cream cheese until smooth.
Gradually add sugar, mixing until well blended. Add eggs, one at a
time. Beat at low speed until very smooth. 3. Melt chocolate with
cream over boiling water, stir until smooth. Blend well with cheese
mixture. Add sour cream,salt,coffee liqueur and vanilla; beat until
smooth. 4. Turn into pan. Bake in center of oven at 350 f for 45
minutes or until sides are puffed. Center will be soft but will firm
up when chilled. Turn off oven;leave door ajar. Allow cake to cool in
oven for 45 minutes. Cover. Chill for 12 hours. 5. Whip cream. Flavor
with sugar and liqueur. Garnish with mounds of whipped cream and
chocolate leaves.
*****CHOCOLATE LEAVES****** *Brush real leaves on one side with melted
chocolate.* Freeze until firm. Peel off leaves. Freeze until needed.
Yields
6 servings