Caramel Mocha Cheesecake

-BSWN00A 11 Oreo cookies -- crushed

3 tb Butter or marg. -- melted

24 oz Cream cheese

1/3 c Dark brown sugar

5 ts Cornstarch

3 Eggs

1 Egg yolk

1/3 c Sour cream

1 1/4 ts Vanilla extract

2 1/2 ts Instant coffee

2 1/2 ts Hot water

2 1/2 tb Sugar

1 3/4 c Milk choc. chips -- melted

1/4 c Dark corn syrup

To make crust; stir together crushed cookies & melted butter in a small bowl, until well-combined. Press crumb mixture evenly into bottom of a 9" springform pan. In a large bowl, combine cream cheese, brown sugar & cornstarch. Beat with mixer until smooth. Add eggs & egg yolk one at a time, beating well after each addition. Stir in sour cream & vanilla. Stir together instant coffee & hot water; set aside. Place 3/4 c. cream cheese mixture in a small bowl. Add dissolved coffee. Stir in sugar. Stir choc. chips & corn syrup into remaining cheese mixture. Pour 1/2 of choc. mixture over crust. Spoon 1/2 of coffee mixture over choc. mixture. Pour remaining choc. mixture over coffee mixture. Spoon on remaining coffee mixture. Swirl a knife handle through filling to create a marbling effect. Bake at 350d. 15 min. Lower temp. to 225d. & bake 1 hr & 10 min. longer or until center no longer looks wet. Remove cake from the oven & run a knife around inside edge of the pan. Turn oven off. Return cake to oven for 30 min. Chill uncovered overnight. Source: The Cincinnati Enquirer/San Bernardino County Sun