Contests

Ingredients

• 1 1/2 cups oreo cookie crumbs
• 3 tablespoons sugar
• 1/3 cup butter or margarine, melted
• 2 packages (250g) Philadelphia cream cheese (regular or light)
• 1/2 cup sugar
• 2 eggs
• 2 ounces sweet chocolate melted
• 6 ounces espresso coffee
• 1/2 cup espresso coffee
• 1/3 cup sugar
• 6 ounces semi sweet chocolate, coarsely chopped
• 2 tablespoons light corn syrup
• 2 tablespoons butter or margarine
• 2 tablespoons coffee liqueur

Directions

1. 1. Make the crust: Mix the first three ingredients (cookie crumbs, sugar and melted butter/margarine) together and press them into a greased springform pan. Do not bake.
2. 2. Make the filling: Mix the next 5 ingredients (cream cheese, sugar, eggs, chocolate, espresso coffee) together in a food processor until very runny. Scrape the sides of the bowl a few times.
3. 3. Pour the filling over the crust. Bake at 350F for 35-40 min. or until centre is set. Remove from oven.
4. The rest of the ingredients are for the topping (1/2 cup espresso coffee, 1/3 cup sugar, 6 oz semi sweet chocolate, 2 tbsp light corn syrup, 2 tbsp butter/margarine, 2 tbsp coffee liqueur
5. 4. Make the topping: Combine the espresso coffee and sugar in a heavy saucepan and heat until sugar is melted. Add the semi sweet chocolate and stir until the chocolate is melted. Add the light corn syrup and boil 4-5 minutes until thickened. Remove from heat. Add the butter/margarine and coffee liqueur and beat with hand/stand mixer until smooth.
6. 5. Pour topping over cheesecake. Smooth with spatula. Refrigerate overnight.