Mocha Swirl Cheesecake
|Margarine/Melted butter||1⁄3 Cup (5.33 tbs) (Parkay)|
|Sugar||3⁄4 Cup (12 tbs)|
|Cream cheese||8 Ounce, softened (Philadelphia Brand)|
|Almond extract||1⁄2 Teaspoon|
|Dairy sour cream||3 Cup (48 tbs)|
|Instant coffee||4 Teaspoon|
|Dark chocolate cake mix||3⁄4 Cup (12 tbs)|
|Sweetened whipped cream||1 Cup (16 tbs)|
Heat oven to 350Â°F.
Grease 10-inch springform pan or 12x8-inch baking dish.
Dissolve 1 tablespoon coffee in 1 tablespoon milk.
In large bowl, combine cake mix, margarine, egg and coffee mixture at low speed until soft dough forms.
Press in bottom and up sides of prepared pan to within 1 inch of top of pan.
In large bowl, beat sugar, cream cheese, vanilla, almond extract and eggs 3 minutes at medium speed.
Blend in sour cream.
Reserve 2 cups cheese mixture.
Dissolve 3 teaspoons instant coffee in 2 tablespoons milk.
Blend reserved cheese mixture, coffee mixture and 3/4 cup reserved cake mix until well mixed; spoon over mixture in large bowl.
Marble by pulling knife through mixture in wide curves; pour into crust.
Bake at 350Â°F. for 60 to 70 minutes or until knife inserted in cheesecake 1 inch from edge comes out clean.
Cool 30 minutes.
Chill 1 hour.
Loosen edges; remove sides of pan.
Refrigerate 4 hours or overnight.
If desired, serve with sweetened whipped cream.
Store in refrigerator