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Marbled Cappuccino Fudge Cheesecake

Prep
Cook
Serves 12people
Ingredients
1 1/2
cups chocolate graham cracker crumbs
3
tbsp sugar
1/4
cup butter, melted
Filling:
4
(8 oz) pkg. cream cheese, softened
1 1/4
cups sugar
1/4
cup heavy whipping cream
3
tbsp double mocha cappuccino mix
2
tbsp all-purpose flour
1 1/2
tsp vanilla extract
3
large eggs, lightly beaten
2/3
cup hot fudge, warmed
Cappuccino Cream Topping:
1
cup heavy whipping cream
2
tbsp double mocha cappuccino mix
1
tbsp powdered sugar
Chocolate curls, optional
Directions
1.
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan. In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 325 degrees for 7-9 minutes. Cool on a wire rack. In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, cappuccino mix, flour and vanilla. Add eggs; beat on low speed just until combined. Pour half of batter into crust. Drizzle with 1/3 cup fudge topping. Repeat layers. Cut through batter with a knife to swirl fudge topping. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325 degrees for 70-80 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. Remove sides of pan. For topping, in a small bowl, beat cream until it begins to thicken. Add cappuccino mix and powdered sugar; beat until soft peaks form. Spread over cheesecake. Garnish with chocolate if desired.

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