Rum Mocha Cheesecake
|Oatmeal cookies||1 1⁄2 Cup (24 tbs), crumbled|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Instant coffee||2 Tablespoon|
|Dark rum||2 Ounce|
|Cream cheese||2 3⁄4 Cup (44 tbs), softened|
|Brown sugar||1 Cup (16 tbs)|
|Semisweet chocolate||2⁄3 Cup (10.67 tbs), melted (Lukewarm)|
|All purpose flour||2 Tablespoon|
|Vanilla extract||1 Tablespoon|
|Sour cream||1 1⁄2 Cup (24 tbs)|
|Pistachios/Almonds||1⁄2 Cup (8 tbs)|
Crust Butter a springform cake pan.
In a small bowl, mix cookie crumbs, butter and cream.
Press over bottom and along sides of pan, up to 1 1/2 inches (3.75 cm) from top.
Filling Preheat oven to 375 °F (190 °C).
In a bowl, dissolve coffee in rum.
In a mixer bowl, lightly whip cream cheese, brown sugar, chocolate and flour.
Fold in vanilla extract and eggs.
Mix at low speed.
With a spatula, fold in rum and coffee mixture.
Pour into pan.
Bake in oven 45-55 minutes or until center of cake has set.
Remove from oven.
Let cool 10 minutes.
Detach cake by running a knife along sides of pan.
Let cool 2 hours.
Cover cake with sour cream.
Decorate with pistachios or almonds.
Refrigerate at least 2 hours before serving.