MOCHA CHEESECAKE--no bake
||4 / 10
1 cup - white sugar
1 package - bakers semisweet chocolate
1 1/2 envelopes - unflavored gelatin
2 Tbsp - instant coffee
1/4 cup - warm water
1 16 oz - tub cool whip (thawed)
1 1/2 sleeves - oreo cookies ( like double stuff)
1/4 cup - melted butter
1 cup - sour cream
2 TBSP - sugar
1 Tbsp - vegetable oil
put the cookies in food processor and turn to crumbs
pour in the melted butter
put all this into bottom of LARGE springform pan and put in fridge for a few minutes while you work on the rest
Cream (I use my Mixmaster) the cream cheese and sugar together
Mix the gelatin in the warm water -and add the coffee to make a slurry mix
Melt all but one square of the chocolate in the box
With the mixer on pretty high speed put the gealtin MAKE SURE IT IS RUNNY---add a littel more water if you need to--you do NOT want a paste) ADD the melted chocolate and the gelatin/coffee mix.
Slow down the mixer and add the cool whip.
Pour onto the crust. Refrigerate for at least 6 hours
Mix the sour cream and 2 Tbsp sugar together and spread over the filling.
Melt the last square of chocolate with the oil to make a runny chocolate sauce
Trickle the chocolate sauce in a spiral starting at the center of the pan over the sour cream. QUICKLY take a knife and pull form center to outside to "pull out" the chocolate--it will look like a spider web.
THIS LOOKS LIKE YOU WENT TO CULINARY SCHOOL---it isdeadly and I have made it for 20 years to rave reviews!!
To remove---use a warm knife around the edge and undo pan.
I have also used this to make those cute littel individual cheesecake or you can make three small cheesecakes to give as gifts. IT freezes well if covered tighly after freezing.