Double Layer Mocha Cheesecake

Ingredients

Crust:

1 cup gluten free graham crackers
1/2 cup sugar
1/4 cup baking cocoa
6 teaspoons butter, melted

Filling:

3 1/2 Tablespoons instant coffee granules
1 Tablespoon boiling water
4 packages (8 ounces each) cream cheese, softened
1 1/2 cup sugar
2 teaspoons vanilla extract
4 eggs
2 cups semi-sweet chocolate chips, melted and cooled

Instructions

Prepare 9 inch spring form pan, coat with non stick spray, then wrap foil around the bottom of the pan (outside of the pan). Combine crust ingredients and press firmly into the bottom of the spring form pan. Cover the bottom and up the sides of the pan about an inch or so. Bake in a 350 degree oven for 10 minutes, allow to cool completely before filling.

In a small bowl, combine coffee granules and water, set aside.

In a large bowl, beat the cream cheese, sugar and vanilla extract until smooth. Add the eggs, one at a time beating on low speed until combined.

Divide the batter in half. Stir melted chocolate into one half and pour over the crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place spring form pan in a large baking pan; add 1 inch of hot water into a larger pan.

Bake at 325 for 55-60 minutes or until the center is just set and top appears dull. Remove spring form pan from water bath. Cool on a wire rack for about 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer and refrigerate overnight (for at least several hours).