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Source: America's Favorite Food Associations

Mocha Chocolate Cheesecake
Everyone loves cheesecake and when it's mocha flavored, it's better than ever!
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Serves: 12-16
Prep Time: 15 minutes
Cook Time: 60 minutes
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2 tablespoons graham cracker crumbs
2 to 3 tablespoons espresso coffee, instant powder
1 tablespoon hot water
24 ounces neufchatel cheese, softened
3/4 cup sugar
6 eggs
1/4 cup miniature chocolate chips

Preheat the oven to 350 degrees F.

Coat the bottom of a 9-inch springform pan with cooking spray. Spread the graham cracker crumbs over the bottom of the pan. Wrap the bottom of the pan with a double layer of aluminum foil to prevent leaking during baking.

Stir the espresso powder into the water. In the bowl of an electric mixer, combine the cheese, sugar and dissolved espresso and beat until smooth. Add the eggs, one at a time, beating well after each addition. Stir in chocolate chips.

Scrape the batter into prepared pan. Set the pan in a larger pan and add enough water to come about an inch up the side of the pan.

Bake for about 1 hour. Turn off the oven and let the cheescake cool in the oven for 50 to 60 minutes. Remove the cheesecake from the waterbath and let it cool completely on a wire rack.

Cover and refrigerate for 8 to 24 hours. Remove the sides of the springform pan and serve. If desired, sprinkle additional chocolate chips on top before serving.

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