Fluffy Mocha Cheesecake

Ready-made pie crust topped with layer of melted chocolate and placed in freezer to set chocolate. Crust topped with mixture of cream cheese, sugar, Suisse mocha instant coffee, and French vanilla whipped topping.

Ingredients -

2 Semi-Sweet Baking Chocolate Squares
1 tablespoon Butter or Margarine
1 (6 ounces) ready-made Oreo Cookie Pie Crust
1 (8 ounces) package Cream Cheese, softened
1/3 cup Sugar
1/3 cup Suisse Mocha
2 cups thawed French Vanilla Whipped Topping

Preparation:

1. Microwave chocolate and butter in small microwavable bowl on HIGH 1 minute or until butter is melted. Stir until chocolate is completely melted. Spread onto bottom of crust. Refrigerate 10 minutes or until chocolate is firm.

2. Beat cream cheese and sugar in medium bowl with electric mixer on high speed until well blended. Add flavored instant coffee; mix well. Gently stir in whipped topping. Spoon into crust.

3. Refrigerate 3 hours or until firm. Store leftover cheesecake in refrigerator.

Cheesecake Making Tips -

Semisweet Chocolate

Semisweet chocolate is produced when the chocolate liquor (an industry term used to describe unsweetened chocolate), is combined with sugar, vanilla, and lecithin (an emulsifier).