mocha cheesecake (microwave version)

How To Make mocha cheesecake (microwave version)

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  1

  For Chocolate Leaves, melt 1 oz. semisweet chocolate at MEDIUM HIGH power for about 2 minutes. Brush cleaned and dried real leaves with chocolate. Place on paper-lined baking sheet. Freeze until firm. Peel off real leaves. Return chocolate leaves to freezer until ready to use.
• 2

  Preparation: Microwave butter 30 to 40 seconds at MEDIUM HIGH power.
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  3

  Combine butter, cookie crumbs and sugar well. Press crumb mixture into bottom of an 8-inch round microsafe pie dish.
• 4

  Microwave at HIGH power for 1 to 1 1/2 minutes.
• 5

  Cool crust slightly.
• 6

  Melt chocolate in a microsafe dish at MEDIUM HIGH for about 2 minutes.
• 7

  Microwave cream cheese on a plate at MEDIUM HIGH power for about 2 minutes to soften.
• 8

  Combine cream cheese, melted chocolate, eggs, sugar, instant coffee and salt thoroughly.
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  9

  Pour mixture over prebaked crust. Place dish on an inverted saucer.
• 10

  Microwave at MEDIUM power for about 14 minutes or until center of dish is almost set. Turn dish twice during cooking if the microwave oven is not a rotating one.
• 11

  Let cake stand for a minute. Cool. Refrigerate for at least 4 hours or overnight.
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