\" springform pan.
Caramel Mocha Filling In a large bowl
Beat cream cheese until smooth.
Gradually beat in sugar.
Stir in sour cream.
Measure 1/4 cup of mixture; set remaining aside. Stir in coffee and milk into 1/4 cup of mixture.
Drizzle 1 tablespoon of Mocha flavored cheese cake mixture onto crust.
Fold Cool Whip into reserved cream cheese.
Spoon onto crust.
Drizzle with remaining mocha flavored cheese mixture.
Draw a knife or spatula through mixture to form a pattern on top.
Refrigerate at least 2 hours.
Store leftovers in refrigerator.
Beat cream cheese until smooth. Gradually beat in sugar. Stir in sour cream. Measure 1/4 cup of cheese mixture into bowl and set the rest aside.
Stir Swiss Mocha coffee and milk into 1/4 cup cheese mixture. Drizzle 1 Tablespoon of this mixture into the crust.
Fold whipped topping into reserved cream cheese and spoon into crust.
Drizzle remaining mocha flavored cheese mixture over top of pie. Draw a knife through to form a pattern on top if desired.
Refrigerate until set (about 2 hours).
nd 1 tsp. Equal for Recipes in bottom of 9 inch
n a water bath--Place cheesecake/pan in a large rectangular
25\u00b0F.
MAKE THE CHEESECAKE:.
Beat cream cheese, 1
Set aside while preparing cheesecake.
For Cheesecake, beat cream cheese and
an-forced).
For the cheesecake filling, beat the cream cheese
ven on.
Make the cheesecake: Melt the chocolate, stirring, until
br>Turn oven off; leave cheesecake in oven until it has
up of the ready-made cheesecake over the mousse.
Pipe
he bottom to raise the cheesecake above the water.
Center
Stir until smooth. Drizzle over cheesecake; using a knife, marble the
eaks form. Spread over the cheesecake. Refrigerate 20 minutes or until
pread sour cream mixture over cheesecake, drizzling melted chocolate over in
Beat cheese until smooth.
Gradually beat in sugar.
Stir in sour cream.
Measure 1/4 cup of the mixture; set remainder aside.
o lukewarm, then pour over cheesecake.
Chill till topping firms
irm when chilled.
Let cheesecake cool on counter for about
With electric mixer, beat cream cheese and Equal until fluffy. Beat in eggs, cornstarch, sour cream and vanilla until well blended.
Pour into in a 9-inch spring-form or flat glass pan. Place cheese cake pan into a roasting pan with 1-inch of hot water. Bake at 300\u00b0 until set in center, approximately 45 to 60 minutes. Turn oven off and let cheesecake cool 3 hours in the oven with the door ajar.
Refrigerate 8 hours.
o 30 minutes or until cheesecake is set around the edges