Mocha Truffle Cheesecake

Cheri Clotiaux Stringer (source unknown)
Yield: 12-16 servings

I served this at my Birthday Club for my friend Jeanne Anne Klein’s party in February 2004. Birthday Club usually assigns me the dessert since they know I will make something from scratch and it's usually chocolate! (Feb 2004)

Crust

1 (18.25oz) box devil’s food cake mix

6 Tbsp butter, melted

1 egg

1-3 Tbsp Medaglia D’oro Instant Espresso Coffee

Filling

2 (8oz) pkgs cream cheese, softened

1 (14oz) can sweetened condensed milk

2 (12oz) cups semisweet chocolate chips, melted

3-6 Tbsp Medaglia D’oro Instant Espresso Coffee

1/4 cup hot water

3 eggs, lightly beaten

Topping

1 cup heavy whipping cream

1/4 cup confectioners’ sugar

1/2 tsp almond extract 

Cheesecake: In a mixing bowl, combine cake mix, butter, egg and coffee granules. Press into the bottom and 2 inches up the sides of a greased 10-inch springform pan.

In a mixing bowl, beat cream cheese until smooth. Beat in milk and melted chocolate chips. Dissolve coffee granules in hot water. Add coffee and eggs to cream cheese mixture; beat on low speed just until combined.

Pour into crust. Place pan on a baking sheet. Bake at 325˚F for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight.

Remove sides of springform pan. 

Topping: Just before serving, in a mixing bowl, beat cream until soft peaks form. Beat in sugar and extract until stiff peaks form. Spread over top of cheesecake. Chill leftovers.