Chocolate Mocha Cheesecake
Makes 1 10″ Spring form pan cheese cake plus 1 pie plate size cheese cake (using extra filling).
Preheat oven at 275 F Convection or at 300 F conventional oven.
Crumb Crust:
Purchase (2) ready made crumb crust (made by Nabisco). I used 1 Oreo and 1 Graham Cracker. Using 1 of the crusts, empty into your prepared spring form and press on bottom and a little way up the side. Keep the other crust in its pie plate. On the bottom of each pie, sprinkle chocolate chips. I used about 2/3 cup on the 10″ spring form and about 1/2 cup on the pie plate – graham cracker crust.
Make your filling:
- 1 Stick Unsalted Butter (1/2 cup)
- 2/3 cup Schokinag Chocolate Mocha Drink Mix (these are “crumbs” of chocolate.. like really, really, itsy bitsy chocolate chips…way smaller than Mini Choc. chips.
- 2 8 oz pkg. Neufchatel Cheese, room temp.
- 1 14 oz can Sweetened Condensed Milk
- 4 whole eggs
- 1 TBS Vanilla Extract
Preparing Filling: Mix the melted butter + Schokinag – beat well. Beat in Neufchatel cheese. Add the condensed milk and mix until smooth (the Schokinag will cause it to be a bit lumpy w/ the choc. pcs.) Add eggs and vanilla. Spoon into your two crusts. Bake the small pie for 35 -45 min. Bake the 10″ spring form 55min. to 1 hour.
It it cracks, not to worry we will cover it with the following topping:
Topping: Melt 1 cup of Chocolate chips with 2/3 cup heavy cream. Stir so the mixture is smooth. Cool slightly and spread over each cheese cake Chill and when set, mix 1 cup marachino cherries (whole) with 1 tsp almond extract and top cake. Chill and serve.
Apple C 
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