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Add a photoServings: 12
Ingredients
- 11 x Oreo cookies, crushed
- 3 Tbsp. Butter or possibly margarine, melted
- 24 ounce Cream cheese
- 1/3 c. Dark brown sugar
- 5 tsp Cornstarch
- 3 x Large eggs
- 1 x Egg yolk
- 1/3 c. Lowfat sour cream
- 1 1/4 tsp Vanilla extract
- 2 1/2 tsp Instant coffee
- 2 1/2 tsp Warm water
- 2 1/2 Tbsp. Sugar
- 1 3/4 c. Lowfat milk chocolate chips, melted
- 1/4 c. Dark corn syrup
Directions
- To make crust; stir together crushed cookies & melted butter in a small bowl, till well-combined. Press crumb mix proportionately into bottom of a 9" springform pan. In a large bowl, combine cream cheese, brown sugar & cornstarch. Beat with mixer till smooth. Add in Large eggs & egg yolk one at a time, beating well after each addition. Stir in lowfat sour cream & vanilla. Stir together instant coffee & warm water; set aside. Place 3/4 c. cream cheese mix in a small bowl. Add in dissolved coffee. Stir in sugar. Stir choc.
- chips & corn syrup into remaining cheese mix.
- Pour 1/2 of choc. mix over crust. Spoon 1/2 of coffee mix over choc. mix. Pour remaining choc. mix over coffee mix. Spoon on remaining coffee mix. Swirl a knife handle through filling to create a marbling effect.
- Bake at 350d. 15 minutes. Lower temp. to 225d. & bake 1 hr & 10 minutes. longer or possibly till center no longer looks wet. Remove cake from the oven & run a knife around inside edge of the pan. Turn oven off. Return cake to oven for 30 minutes. Refrigerateuncovered overnight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 12 servings | |
| Calories 439 | |
| Calories from Fat 284 | 65% |
| Total Fat 32.06g | 40% |
| Saturated Fat 18.41g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 250mg | 10% |
| Potassium 205mg | 6% |
| Total Carbs 32.28g | 9% |
| Dietary Fiber 0.8g | 3% |
| Sugars 25.27g | 17% |
| Protein 6.96g | 11% |
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