Caramel mocha cheesecake

Yield: 12 Servings

Ingredients:

11 Oreo cookies;crushed
3 tb Butter or marg.;melted
24 oz Cream cheese
1/3 c Dark brown sugar
5 ts Cornstarch
3 Eggs
1 Egg yolk
1/3 c Sour cream
1 1/4 ts Vanilla extract
2 1/2 ts Instant coffee
2 1/2 ts Hot water
2 1/2 tb Sugar
1 3/4 c Milk choc. chips;melted
1/4 c Dark corn syrup

Instructions:

To make crust; stir together crushed cookies & melted butter in a small bowl until well-combined. Press crumb mixture evenly into bottom of a 9" springform pan. In a large bowl combine cream cheese brown sugar & cornstarch. Beat with mixer until smooth. Add eggs & egg yolk one at a time beating well after each addition. Stir in sour cream & vanilla. Stir together instant coffee & hot water; set aside. Place 3/4 c. cream cheese mixture in a small bowl. Add dissolved coffee. Stir in sugar. Stir choc. chips & corn syrup into remaining cheese mixture. Pour 1/2 of choc. mixture over crust. Spoon 1/2 of coffee mixture over choc. mixture. Pour remaining choc. mixture over coffee mixture. Spoon on remaining coffee mixture. Swirl a knife handle through filling to create a marbling effect. Bake at 350d. 15 min. Lower temp. to 225d. & bake 1 hr & 10 min. longer or until center no longer looks wet. Remove cake from the oven & run a knife around inside edge of the pan. Turn oven off. Return cake to oven for 30 min. Chill uncovered overnight. Source: The Cincinnati Enquirer/San Bernardino County Sun