Here's what happens....

When the hubby leaves me I bake and bake and bake. Actually I only made one thing so far this mocha chocolate cheesecake. It is so good quite rich but not to rich. It has an oreo cookie crust and then a chocolate layer then the mocha layer and topped with a chocolate glaze.

Here you can see the layers better the first piece kind of came out messy but the rest of them came out so pretty. I wish I had a better picture it's a very pretty cheesecake. I will be freezing a lot of it I also shared some with my neighbor already who said it was one of the best cheesecakes she's ever had..:) So I'll be putting this in my recipe book and making it again for company sometime. Here is the recipe below and you can also link to Taste of Home for a better picture of the cheesecake.

Layered Mocha Cheesecake

Taste of Home

“In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. It’s as much a feast for the eyes as for the palate!”

SERVINGS: 16

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 30 min. Bake: 45 min. + chilling

Ingredients:

• 1-1/2 cups cream-filled chocolate sandwich cookie crumbs
• 1/4 cup butter, melted
• FILLING:
• 2 tablespoons plus 1-1/2 teaspoons instant coffee granules
• 1 tablespoon boiling water
• 1/4 teaspoon ground cinnamon
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar
• 1/4 cup all-purpose flour
• 4 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 cups (12 ounces) semisweet chocolate chips, melted and cooled
• GLAZE:
• 1/2 cup semisweet chocolate chips
• 3 tablespoons butter
• Chocolate-covered coffee beans, optional

Directions:

Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
In a large mixing bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer.
Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 45-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Remove sides of pan. Garnish with coffee beans if desired. Refrigerate leftovers. Yield: 16 servings.