Swirly Cheesecake

Cappuccino Chocolate-Swirl Cheesecake Bars

Made: May 9, 2013

Ingredients
- 24 oreo Cookies, finely crushed (about 2 cups)
- 3 Tbsp butter, melted
- 1 Tbsp Instant Coffee
- 1/4 tsp ground cinnamon
- 1/4 cup boiling water
- 4 packages (8 oz each) Cream Cheese, softened
- 1 cup sugar
- 1 cup Sour Cream
- 4 eggs
- 2 oz. Semi-Sweet Chocolate, melted, cooled

Directions
- Heat oven to 325 F
- Line 13x9-inch pan with foil, with ends of foil extending over sides
- Mix cookie crumbs and butter; press onto bottom of prepared pan
- Add coffee and cinnamon to boiling water; stir until coffee granules are dissolved
- Cool slightly
- Beat cream cheese and sugar in large bowl with mixer until well blended
- Add coffee and sour cream; mix well
- Add eggs, 1 at a time, mixing after each just until blended
- Remove 1 cup batter; pour remaining batter over crust
- Stir chocolate into reserved batter.
- Drop by tablespoonfuls over batter in pan; swirl gently with knife
- Bake 40 minutes or until center is almost set, cool
- Refrigerate 4 hours

A lot of prep work, melting chocolate, boiling water for coffee, then of course the normal for a cheesecake (cream cheese and crust). I probably should have added more coffee, but I'll have to adjust for a later recipe.

(Recipe used: Kraftrecipes.com)