Serves: 10
Total Calories: 768
Crust:
Combine crumbs, butter, sugar, and cinnamon in small bowl. Press evenly over bottom of a buttered 9-inch springform pan. Refrigerate.
Filling:
Beat cream cheese until smooth. Gradually beat in 1 1/2 cups sugar; add eggs, one at a time, beating well. Stir in sour cream, liqueur, vanilla, whipping cream, melted chocolate, and cinnamon. Blend well. Pour into crust-lined pan. Bake at 325° for 1 hour and 15 minutes. Do not open oven door. Turn oven off and leave cheesecake in another hour. Remove and cool slightly, then refrigerate. To serve, remove cake from pan. Garnish with sweetened whipped-cream rosettes, sprinkled lightly with cinnamon and topped with candy coffee beans.
This Cafe Mexicana Cheesecake recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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