Coffee-Chocolate Cheesecake with Macademia Nut Crust Recipe

Preheat oven to 350-degrees. Coat the bottom and sides of a 9 1/2-inch springform pan with canola cooking spray.

To make the crust: In a medium bowl blend the flour, salt, corn syrup, and butter with a pastry blender until it is the texture of cornmeal. Add the chocolate, brown sugar, and nuts, and work with your fingertips until all ingredients are blended. Add the coffee and vanilla and mix to form a soft dough. (A food processor can be used for this entire step--just pulse briefly.)

Press dough into the bottom of the prepared springform pan and bake in oven for 5 minutes. Let cool. [keep oven on for next step]

To make the filling: Melt chocolate in medium glass bowl on LOW heat in microwave until just melted (or use a double boiler over barely simmering water). In a small, heavy saucepan, bring the cream and coffee to a gentle boil over medium heat. Strain through a fine-mesh sieve into the chocolate (you can skip the sieve if your coffee grounds are finely ground). Whisk mixture until smooth and shiny.

In a food processor or electric mixer, beat the light cream cheese and sugar together until light and fluffy. Beat in the eggs one at a time, and the egg substitute, 1/4 cup at a time, scraping down the sides of the bowl with a rubber spatula and beating the mixture between each addition. Add the cream, milk, and liqueur and blend. Mix in the melted chocolate. Pour the mixture into the crust and bake about 30 minutes until the center is just firm. Refrigerate overnight if possible.

For optional whipped cream: Beat whipped cream with electric mixer until fairly thick. Add in cocoa and powdered sugar and continue to beat until nicely stiff.

Cut cheesecake into 16 slices and serve each slice with a dollop of the chocolate whipped cream. Top each dollop with a chocolate covered espresso bean if desired.