A rich and creamy cheesecake infused with the bold flavors of coffee and chocolate, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Always preheat your oven to ensure even baking.
In a mixing bowl, combine the crushed graham crackers, melted butter, and cocoa powder until well mixed.
Press the crust mixture firmly into the pan for a solid base.
Press the mixture into the bottom of a 9-inch springform pan to form the crust.
Use the back of a spoon to evenly distribute the crust.
Bake the crust in the preheated oven for 10 minutes, then remove and let cool.
Cooling the crust prevents it from mixing with the filling.
In a large bowl, beat the softened cream cheese until smooth using an electric mixer.
Ensure the cream cheese is at room temperature to avoid lumps.
Gradually add the sugar, then beat in the eggs one at a time until fully incorporated.
Adding eggs one at a time ensures a smooth batter.
Mix in the dissolved coffee, sour cream, and vanilla extract until smooth.
Scrape down the sides of the bowl to ensure even mixing.
Pour the filling over the cooled crust in the springform pan.
Tap the pan gently to remove air bubbles.
Bake in the oven for about 1 hour, or until the edges are set and the center is slightly jiggly.
Avoid opening the oven door during baking to maintain temperature.
Let the cheesecake cool on a rack for 30 minutes, then refrigerate uncovered for at least 6 hours.
Chilling the cheesecake helps it set properly.
Before serving, top with shaved chocolate for garnish.
Use a vegetable peeler to create chocolate shavings.
Slice and serve your Mocha Delight Cheesecake. Enjoy!
Use a warm knife for clean slices.
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