Chocolate, coffee and cheese Toffee

Despite the connotation of fantasy are easy to make cheesecake and desserts are always a winner, they look attractive and taste divine. This cheesecake recipe three levels and is very pretty, but once you have the talent to mix and match flavors. I want to make a cheesecake with two layers of a chocolate mousse on top.

Chocolate, coffee and cheese Toffee
Ingredients.

Chocolate crumb crust

2 cups shortbread cookiesbroken
6 tablespoons (4.3 sticks) unsalted butter, melted

Filling
2 pounds cream cheese, at room temperature
1 1 / 3 cups sugar
2 tablespoons flour
4 large eggs, room temperature
2 teaspoons pure vanilla extract
2 tablespoons cream, at room temperature
2 teaspoons instant coffee dissolved in 1 tbsp cream
3 oz crushed toffee or caramel
6 ounces good quality dark chocolate such as Lindt orGuittard,

Preheat oven to 325F.

Method

Butter 9-inch spring form type. Mix to combine crumbs and melted butter shortcake well. Press crumb mixture evenly over bottom and 1 inch on the tank side. Wind needs twice the pan with 2 large pieces of heavy foil, making a watertight seal, so to sit in a bath of water for cooking. Bake for five minutes, then cool.

Preheat oven to 325F.

For the filling

Cream the cream cheese in large bowl at low speedfor 1 minute until smooth. Add sugar and stir for about 2 minutes. Fold the flour and eggs first then won another, then add vanilla. Divide the dough into three and add the caramel and coffee at one another. The choice is yours, since the coffee running through the cheese mixture for a marbled effect to add fold in the cheese or want a completely solid. Add the chocolate mix on the third layer of cheese and addthe base.

Place the cheesecake in oven with large sides by at least 2 inches in height and in the oven and put at least an inch pot of boiling water. It is easier to do it in the oven, the possibility of transporting the water tank. Bake chocolate for twenty minutes. Slide the rust off, but leave the cheesecake and then gently pour the coffee mixture to the chocolate layer. Bake for twenty minutes. Pull it out and add layer of caramel.
Bake for twenty minutes or until September

OnceThe cake is set but falters again significantly off the oven and open the oven door and put a wooden spoon between the oven and the door to let the oven to cool slowly. When the cake is cold, take the cheese cake and store overnight in the refrigerator.