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Mocha Fudge Swirl Cheesecake
Ingredients
CRUST
1-1/2 cups chocolate graham cracker crumbs (I grind in a food processor)
3 tablespoons sugar
1/4 cup butter, melted

FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1/4 cup heavy whipping cream
3 tablespoons double mocha cappuccino mix
2 tablespoons all-purpose flour
1-1/2 teaspoons vanilla extract
3 large eggs, lightly beaten
2/3 cup hot fudge ice cream topping, warmed (Use enough for your taste buds, you can use less)

TOPPING:
1 cup heavy whipping cream
2 tablespoons double mocha cappuccino mix
1 tablespoon confectioners' sugar
1 chocolate candy bar (optional) - just shave for topping - don't really need that much - or use whatever you want

 
Directions
In a small bowl, combine the cracker crumbs, sugar and butter.

Press onto the bottom and 2 in. up the sides of pan.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, cappuccino mix, flour and vanilla. Add eggs; beat on low speed just until combined.

Drizzle fudge toping on top and cut through batter with a knife for desired effect - you can marble to look like marble or you can mix it in completely - your choice. Mine was mixed slightly more than a marbelized effect and it was delicious.

Pour in pan over crust.

Bake at 325 for 55 minutes.

Turn off oven and leave door open and cool 10 minutes while cheesecake is still in the oven.

Remove from oven and cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

For topping, in a small bowl, beat cream until it begins to thicken. Add cappuccino mix and confectioners' sugar; beat until soft peaks form. Spread over cheesecake.

Garnish with chocolate shavings if desired.




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