*  Exported from  MasterCook  *
                          Cafe Au Lait Cheesecake
 Recipe By     : Better Homes and Gardens magazine, Feb.'95
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cheesecakes                      Chocolate
                 Cream Cheese                     Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 3/4  cups          finely crshed chocolate wafers -- about 30
      1/3  cup           margarine or butter -- melted
    2      ounces        semisweet chocolate -- chopped
    2      tablespoons   water
    1      tablespoon    instant espresso coffee powder OR -- reg. coffee
    2      tablespoons   coffee liqueur -- or water
   24      ounces        cream cheese -- softened
    1      cup           sugar
    2      tablespoons   all-purpose flour
    1      teaspoon      vanilla
    4                    eggs -- slightly beaten
 Crust: in mixing bowl, combine crushed waters and melted margarine or butter.
 Press mixture evenly onto the bottom and 2 " up sides of an ungreased 8'
 springform pan. Place the pan on a baking sheet. Chill until needed.
 In a small saucepan combine the chocolate, water and instant espresso. Cook
 and stir over Low heat until chocolate starts to melts. Remove form heat.
 Stir until smooth. Stir in liqueur or water and cool.
 In a lg. mixer bowl, beat cream cheese, sugar, flour and vanill with electric
 mixer on Med. speed until smoth. Add eggs all at once, beating on Low speed
 just until mixed. DO NOT OVERBEAT.
 Reservee 2 cups of the cream cheese mixture. Cover and chill. Stir cooled
 chocolate-coffee mixture into the remaining cream cheese mixture, stirring
 just until combined. Pour chocolate mixture into crust. 
 Bake in a 350 F. oven for 30 minutes or until sides are set (center will be
 soft). Remove reserved mixture form refrigerator 10 minutes before needed.
 Gently pull out oven rack just far enough to reach the inside of the pan.
 Carefully pour reserved mxture in a ring over the outside edge of the
 chocolate mixture (where chocolate mixture is set. Gently spread evenly over
 entire surface. Bake cheesecake for 20-25 minutes more or until center
 appears nearly set when gently shaken. Cool for 10 minutes on a wire rack.
 Loosen sides of the cheesecake from the pan. Cool for 30 minutes. Remove
 sides of pan. Cool completely.
 Chill cheesecake for 4-24 hours before serving. Store any remaining
 cheesecake, covered in the refrigerator for up to 3 days. 
 To Freeze: Place cooled cheesecake, uncovered in the freezer for 1 hour until
 firm. Remove bottom pan. Transfer cheesecake to a large freezer bag or
 container. Seal, label and freeze up to 3 months. To serve, transfer
 cheesecake to a platter and loosely cover. Thaw for 24 hours in the
                    - - - - - - - - - - - - - - - - - - 
 NOTES : Per serving: 441 cals., 30 g. fat, 136 mg. chol. 
 Can decorate wtih chocolate designs. To do this, place melted chocolate,
 thinned with melted shortening, if needed, in a small clean plastic bag. Snip
 a small hole in the corner of bag. Pipe into thin stickfigure shapes on waxed
 paper. Chill until firm. Formatted by Bob b1744@AOL.com