---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Cafe Au Lait Cheesecake
  Categories: Cheesecakes, Cakes
       Yield: 12 servings
  
   1 3/4 c  Finely crshed chocolate
            -wafers -- about 30
     1/3 c  Margarine or butter; melted
       2 oz Semisweet chocolate; chopped
       2 tb Water
       1 tb Instant espresso coffee
            -powder or -- reg. coffee
            Crystals
       2 tb Coffee liqueur; or water
      24 oz Cream cheese; softened
       1 c  Sugar
       2 tb All-purpose flour
       1 ts Vanilla
       4    Eggs; slightly beaten
  
   Recipe by: Better Homes and Gardens magazine, Feb.'95
   Crust: in mixing bowl, combine crushed waters and melted margarine or
   butter.
   Press mixture evenly onto the bottom and 2 " up sides of an ungreased 8'
   springform pan. Place the pan on a baking sheet. Chill until needed.
   In a small saucepan combine the chocolate, water and instant espresso.
   Cook
   and stir over Low heat until chocolate starts to melts. Remove form heat.
   Stir until smooth. Stir in liqueur or water and cool.
   In a lg. mixer bowl, beat cream cheese, sugar, flour and vanill with
   electric
   mixer on Med. speed until smoth. Add eggs all at once, beating on Low
   speed
   just until mixed. DO NOT OVERBEAT.
   Reservee 2 cups of the cream cheese mixture. Cover and chill. Stir cooled
   chocolate-coffee mixture into the remaining cream cheese mixture, stirring
   just until combined. Pour chocolate mixture into crust.
   Bake in a 350 F. oven for 30 minutes or until sides are set (center will
   be
   soft). Remove reserved mixture form refrigerator 10 minutes before needed.
   Gently pull out oven rack just far enough to reach the inside of the pan.
   Carefully pour reserved mxture in a ring over the outside edge of the
   chocolate mixture (where chocolate mixture is set. Gently spread evenly
   over
   entire surface. Bake cheesecake for 20-25 minutes more or until center
   appears nearly set when gently shaken. Cool for 10 minutes on a wire rack.
   Loosen sides of the cheesecake from the pan. Cool for 30 minutes. Remove
   sides of pan. Cool completely.
   Chill cheesecake for 4-24 hours before serving. Store any remaining
   cheesecake, covered in the refrigerator for up to 3 days.
   To Freeze: Place cooled cheesecake, uncovered in the freezer for 1 hour
   until
   firm. Remove bottom pan. Transfer cheesecake to a large freezer bag or
   container. Seal, label and freeze up to 3 months. To serve, transfer
   cheesecake to a platter and loosely cover. Thaw for 24 hours in the
   refrigerator.
  
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