1. To make the crusts, combine the eight cups of crumbs, instant coffee and butter. Press 2 cups firmly on bottom and sides of 4 nine inch springpans. Chill. 2. In a large mixer, beat the eggs in one at a time to the cream cheese at medium speed until smooth. Add the extract, liqueuer, coffee, milk and cont. to beat. When smooth reserve 1/3 of the mix and set aside. Mix the pound of Oreos into the rest and set aside. 3. Add the chocolate to the 1/3 you saved and pour alternating with the other 2/3s into crusts. Swirl the batter to marble. 4. Bake at 325F for 55 minutes. The center should be set. Cool for 10 mins and loosen the cheesecake from the sides with a thin knife or spatula. Allow to cool completely, remove outer rings of pan, cover the cakes and refrigerate for at LEAST 8 hours. 5. Slice to desired portion sizes and then garnish with optional items. ---------------------------------------------------------------------------
Nutrition
Ingredients
