Recipes from Mexico :: Mexican Desserts
Crust1/4 c. chocolate wafer crumbs
1/4 c. butter, melted
1 Tbsp. sugar
1/4 tsp. cinnamon
Combine crumbs, butter, sugar and cinnamon in a small bowl. Press in an even way over bottom of a buttered 9-in. spring-form pan. Refrigerate.
Filling
32 oz. cream cheese, softened
1 1/2 (one and one-half) c. sugar
4 large eggs
1 c. sour cream
1/4 c. coffee-flavored liqueur
1 tsp. vanilla extract
1 c. whipping cream
1 c. semisweet chocolate chips, melted
1/2 tsp. cinnamon
Sweetened whipped cream
Candy coffee beans
Beat cream cheese until smooth. Gradually beat in sugar; add eggs, one at a time, beating well. Stir in sour ream, liqueur, vanilla extract, whipping cream, chocolate and cinnamon. Blend well. Pour into crust-lined spring-form pan. Bake at 325 degrees fahrenheit for 1 hour and 15 mins. Do not open oven door. Turn oven off and leave cheesecake in another hour. Remove and cool slightly, then refrigerate.
To serve, remove cake from pan. Garnish with sweetened whipped cream rosettes; sprinkle and distribute lightly with cinnamon and top with candy coffee beans.
Makes 8 to 12 servings.
