MOUNDS CHEESECAKE.

 

Posted by Emma

 

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Layers of coconut & mocha filling makes this two cakes in one."

 

Crust:

18 chocolate wafer cookies

10 miniature Mounds bars

1 Tbls. unsalted butter, cut into bits

 

Filling:

2 (1.55-oz.) Hershey's milk chocolate bars, broken up

1/4 c. coconut-flavored rum

2 tsp. instant coffee powder

3 (8 oz.) pkg. cream cheese, softened

1 c. sugar

2 Tbls. all purpose flour

2 tsp. coconut extract

4 large eggs

 

Garnish:

Miniature Mounds bars, halved & chocolate curls

 

1. Crust : Preheat oven to 350. In processor, pulse ingredients

to form fine crumbs. Press

into bottom of 9" spring form pan. Bake 8 minutes, until set.

Cool on rack. Wrap pan with

heavy duty foil.

 

2. Filling: In glass measure, combine chocolate, 2 Tbls. rum &

the coffee powder,

microwave on HIGH 30 seconds, stir until smooth. Stir in

remaining rum, cool. In large bowl,

beat cream cheese, sugar, flour & extract until smooth. Beat in

eggs, 1 at a time, just until

mixed. Remove 2 1/2 c. cream-cheese mixture, cover.

 

3. Stir cooled chocolate-coffee mixture into remaining

cream-cheese mixture. Pour over

crust. Set spring form pan in center of large roasting pan,

place on oven rack. Pour boiling

water into roasting pan to reach halfway up spring form pan.

Bake 25 minutes, until sides

are set (center will be soft). Remove pan from oven, pour

reserved cream-cheese mixture in

a ring over outside edge of set chocolate mixture. Gently spread

evenly over entire surface.

 

4. Bake 35 minutes, until center is almost set. Turn off oven,

let stand in oven 30 minutes,

with oven door closed. Remove from water bath to rack. Cool.

Cover, refrigerate 8 hours or

overnight. Remove sides of pan. Garnish.


Sugar Syl says,
Go on & touch someone with a little sugar
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