Frank's Recipes! Mocha Chocolate Cheesecake

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Mocha Chocolate Cheesecake

CHEESECAKE
1-1/3 cups Oreo Baking Crumbs
1/3 cup butter
2 pkg. (250g) light cream cheese, softened
1 cup granulated sugar
6 squares semi-sweet chocolate (or 1 cup chocolate chips), melted and cooled
1/4 cup cold water
1 envelope (7g) unflavored gelatin
1 tsp. instant coffee
1 cup whipping cream, whipped stiff

TOPPING
1 cup fat free sour cream
2 tablespoon granulated sugar
1 square semi-sweet chocolate
1 tsp. vegetable oil

CHEESECAKE
Grease an 8-1/2 inch springform pan. Mix cookie crumbs and butter in bowl and press into the bottom of the pan. Beat cheese on low speed of mixer until smooth. Blend in sugar and chocolate; mix well. Sprinkle gelatin on top of cold water in saucepan. Let stand 5 minutes to soften. Blend in coffee and stir mixture over low heat unti gelatin is dissolved. Blend warm gelatin into cheese mixture. Fold cheese mixture into whipping cream. Pour into pan. Chill at least 3 hours. This cheesecake also freezes very well before the topping is added.

TOPPING
Blend together sour cream and sugar. Pour over surface of cake. Let stand at room temperature for 1 hour. Melt chocolate and oil over hot water; blend well. Spoon in circular pattern over surface of cake and draw knife through chocolate carefully to feather.