Layered Mocha Cheesecake

CRUST

• 1 1/2 cups Oreo cookie crumbs

• 1/4 cup butter, melted

FILLING: • 2 tblsp plus 1 1/2 tsp instant coffee granules

• 1 tblsp boiling water

• 4 packages (8 ounces each) cream cheese, softened

• 1 1/2 cups sugar

• 1/4 cup all-purpose flour

• 4 eggs lightly beaten

• 2 tsp vanilla

• 2 cups (12 oz) semisweet chocolate chips, melted and cooled!

GLAZE: • 1/2 cup semisweet chocolate chips

• 3 tblsp butter

• chocolate-covered coffee beans, optional

• Combine cookie crumbs and butter; press onto the bottom of a greased 9" springform pan. In a small bowl, combine the coffee granules, and water; set aside.

• In large mixing bowl, beat 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) (NOTE: buy the really wide foil..from personal experience if there's any seam in it, water will leak through while baking!!). Securely wrap foil around pan. Place in a large baking pan; add 1" 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.