Chocolate Mocha Cheesecake with Chocolate Leaves

Something else. Fantastic cheesecake!! I did have some trouble melting the chocolate, so the 2nd time I made this cheesecake, I just melted the chocolate in the microwave and stirred the 2 Tb. of cream in with with soured cream. I also combined the water, instant coffee and liqueur & put in the microwave til it was hot. By doing this, you avoid over-mixing the batter and it warms the batter slightly so the chocolate blends easier! Great recipe and I really enjoyed making it!!! Thanks!!  -  18 Jul 2008

Used different ingredients. I can't have cow's milk products, wheat or sugar so I made a few tweaks but it was still AMAZING! I used Tofu sour cream & cream cheese instead of the normal producst you would buy, and Agave syrup instead of the sugar. I made brown rice cookies and overbaked them to dry them out to make a crust. I overheated the chocolate & it stiffened up, but I found adding melted vegetable shortening over LOW heat in a double boiler saved it! When using a double boiler I found out the water can't be boiling it will be too hot, but have it steaming. I find a microwave on a low temperature works great as well.  -  08 Feb 2010

I have made this cheesecake at least a dozen times and my family and friends request it all the time!!! I make a few modifications: instead of instant coffee dissolved in hot water, I use 4 tbsp espresso for a little stronger coffee flavour. If you don't have an espresso machine, you can pick up an espresso at the coffee shop. I also use 1 1/2 times the crust recipe so that the crust is a bit thicker and I can press it halfway up the sides of my springform tin. I can't say enough good things about this recipe!  -  18 Jul 2008