Mocha Cheesecake

Crust

1 1/2 cups chocolate wafers, finely crushed

1/3 cup butter

1/2 tsp granulated sugar

Filling

2 squares (1 oz each) sweet chocolate

2 pkgs (8 oz each) cream cheese

4 eggs

3/4 cup sugar

2 to 3 tsp instant coffee

Dash salt

Chocolate cookie crumbs for garnish

Combine wafter crumbs, butter and sugar. Butter sides and bottom of an 8-inch

springform pan. Press crumb mixture evenly onto bottom of pan. Melt chocolate

over hot, but not boiling water. Stir until smooth. Beat cream cheese until soft and smooth.

Add eggs, one at a time to vream cheese. Gradually add sugar, mixing until well blended.

Add melted chocolate, instant coffee and salt. Stir until blended. Turn mixture into

prepared pan. Bake cake at 350 degrees in center of oven for about 40 minutes or

until cake canter is almost set. It will firm when chilled. Let cheesecake cool on counter

for about 45 minutes. Cover and chill for at least 4 hours or overnight. Remove sides of pan.

Garnish with chocolate cookie crumbs.

. I like to use SPLENDA brand sugar substitute in place

of the granulated sugar, to reduce the calories in this cake. Great for those low-carb fans.