Ingredients:
3 semi-sweet chocolate baking squares
1 tablespoon margarine
1 tablespoon milk
2 (8 ounce) packages Philadelphia Cream Cheese, softened
1/2 cup sugar
2 eggs
1/3 cup instant brewed coffee, any flavor, room temperature
1 (6 ounce) 9-inch Oreo cookie pie crust
1 semisweet baking chocolate squares, melted
Directions:
Fudge-Bottom Sauce.
MICROWAVE chocolate and 1 tablespoons margarine in small microwavable bowl on HIGH 1.5 minutes or until margarine is melted. Stir until chocolate is completely melted; cool slightly.
ADD milk to chocolate mixture; stir.
POUR chocolate into crust and refrigerate/freeze for 10 minutes or until hardened.
Cheesecake.
PREHEAT oven 350 F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs one at a time and coffee; mix until blended.
POUR into crust.
MELT chocolate in a microwave-safe bowl until melted. Pour into cheesecake mixture and swirl with end of a knife until a ‘marble’ effect appears.
BAKE 35-40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate at least 3 hours or overnight. Store leftovers in refrigerator.
Servings: Serve
Time preparation: 10 min.
Time total: 45 min.