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Chocolate Mocha Cheesecake

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Level: Easy

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Description

Cheesecake filled with English toffee, topped with chocolate mocha and whipped cream and garnished with festive holiday chocolates! Perfect for Christmas!

Ingredients

  • FOR THE CRUST:
  • 1-½ cup Graham Cracker Crumbs
  • ½ cups Toasted Almonds, Finely Chopped
  • ½ cups Heath Bars, Chopped Or Heath Bits
  • 2 Tablespoons Dark Brown Sugar (packed)
  • ¼ teaspoons Salt
  • 6 Tablespoons Unsalted Butter, melted
  • FOR THE FILLING:
  • 4 packages Cream Cheese (8 Ounce Packages)
  • 1 cup Dark Brown Sugar (packed)
  • 4 whole Eggs
  • 1 Tablespoon Vanilla Extract
  • ¼ teaspoons Almond Extract
  • 8 ounces, weight Heath Bars, Chopped
  • FOR THE MOCHA WHIPPED CREAM:
  • ½ teaspoons Vanilla Extract
  • 3 Tablespoons Sugar
  • 2 Tablespoons Cocoa Powder
  • 1 teaspoon Instant Coffee Powder
  • 1 cup Whipping Cream (cold)
  • FOR THE TOPPING:
  • ½ cups Mimi Reeses, Chopped
  • ¾ cups Holiday M&Ms, Crushed

Preparation

For the crust: Preheat oven to 350°F. Mix together the first 5 crust ingredients in a medium bowl. Add butter and stir until moist clumps form. Press mixture over the bottom and 1 inch up sides of a 10-inch-diameter springform pan. Bake crust until just set, about 5 minutes. Remove from the oven and set aside. Reduce oven temperature to 325°F.

For the filling: Beat cream cheese and sugar in a large bowl until blended. Beat in eggs 1 at a time, blending well after each addition. Beat in both extracts. Pour half of the mixture into the prepared crust and smooth it out. Sprinkle with toffee pieces. Pour remaining mixture over the top and smooth it out.

Bring a few cups of water to a boil.

Wrap aluminum foil completely around the bottom and halfway up the sides of the springform pan. Place the cheesecake into a jellyroll pan (or any baking pan with sides) and place the pans into the oven. Pour in enough of the hot water into the bottom pan to come about halfway up the cheesecake pan. Bake until edges of the cheesecake are puffed but center is barely set, about 1 hour to an hour and 15 minutes.

Remove pans from the oven and remove the cheesecake pan from the pan of water. Cool cake on the counter the refrigerate for 6 hours or overnight.

For the mocha whipped cream: Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes prior to starting. Then place the vanilla extract, 3 tablespoons of sugar, cocoa powder, and instant coffee powder in the cold bowl. Stir in about 2 tablespoons of the cream to form a thick paste (this will dissolve the cocoa and coffee powder). Then add the rest of the cream and beat just until stiff peaks form.

To assemble: Run a knife between the cake and the pan sides. Remove pan sides and place cake on a platter. Frost the top of the cake with the mocha whipped cream. Garnish the top with candies.

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