Best alliteration ever.
I originally got this recipe from a google search and allrecipes.com. But the original called for coffee liquor and I am not able to buy that yet so I modified a bit and turned them into a more outdoor portable cupcake size.
So this is basically Cigdem Buke Ugur’s recipe with a little alterations here and there:
- 1 cup chocolate cookie crumbs (I usually bought the cheapest chocolate cookies I could find and crumbled them)
- 1/4 cup butter, softened
- 2 tablespoons white sugar
- 1/4 teaspoon ground cinnamon
- 3 (8 ounce) packages of cream cheese, softened
- 1 cup white sugar
- 3 eggs
- 8 (1 ounce) squares semi-sweet chocolate
- 2 tablespoons whipping cream
- 1 cup sour cream
- 1/4 teaspoon salt
- 4 teaspoons instant coffee granules dissolved in 1/2 cup hot water
- 2 teaspoons vanilla extract
The original recipe also included a coffee whip cream topping, but I always thought the cheesecake was rich enough without it.
- Preheat oven to 350 degrees F (175 degrees C). Place cupcake liners inside cupcake pan.
- Combine the ingredients for the crust and press a spoonful into the bottom of each cup cake pan. (you may need to make a second batch depending on how thick you like your crust).
- In a medium size bowl beat the softened cream cheese until smooth and add in 1 cup white sugar mixing until smooth again. Add eggs (one at a time or all at once depending on how big of a mess you want to make) and beat until smooth.
- In a heavy saucepan melt the 8 ounces of chocolate on the stove at a low setting with 2 tablespoons of whipping cream. Watch it and mix it regularly until it is smooth.
- Add the melted chocolate to the main mixture of cheesecake.
- In a small bowl mix the 4 teaspoons instant coffee and 1/2 cup of hot water together. Add it to the main mixture of cheesecake filling. Then add the remaining ingredients: sour cream, salt and vanilla.
- Mix it all up and pour 1/4-1/2 cup into each cupcake pan. The mixture won’t rise very much so you can really fill them up as much as you want.
- Bake in oven for 20 minutes, turn the oven off but leave the cupcakes inside for another 20 minutes with the door slightly ajar while the oven cools.
- Then chill it for 12 hours. The batter should make about 2 dozen cupcakes.