Categories: Cakes, Cheese/eggs 
      Yield: 12 servings 
  
           -DOROTHY CROSS   (TMPJ72B) 
 
-----------------------------------CRUST----------------------------------- 
      2 tb Butter or margarine;melted 
    1/2 ts Instant espresso powder 
      1 c  Vanilla-wafer crumbs 
 
----------------------------------FILLING---------------------------------- 
     24 oz Cream cheese; 
           -or Neufchatel cheese Room t 
      8 oz Mascarpone cheese 
  1 2/3 c  Sugar 
      4    Lg eggs; Room Temp. 
      1 ts Vanilla extract 
      1 pn Salt 
      2 ts Instant espresso powder 
      1 tb Hot water 
      2 tb Brandy 
      1 oz Semisweet chocolate;grated 
      2 ts Unsweetened cocoa 
  
  Crust: Preheat oven to 350 degrees. Butter an 8-inch springform pan. 
  Stir in butter and espresso powder in small bowl until combined. Stir 
  in crumbs until crumbs are evenly moistened. Pat evenly over bottom 
  of prepared pan. Bake 10 minutes. Cool on wire rack. Keep oven on. 
  Tightly cover outside bottom and sides or springform pan with 
  heavy-duty foil. Filling: Meanwhile, beat cream cheese and mascarpone 
  in large mixer bowl at medium-high speed until light and fluffy, 2 
  minutes. Gradually beat in sugar, scraping down sides of bowl with 
  rubber spatula, until completely smooth, 3 minutes. Reduce speed to 
  medium and beat in vanilla and salt. Add eggs, one at a time, beating 
  just until blended after each addition. Pour 4 cups filling over 
  crust in prepared pan and place in large roasting pan. Dissolve 
  espresso in hot water. Fold into remaining filling with brandy and 
  grated chocolate. Spoon mixture evenly over filling in pan; smooth 
  top with spatula. Place pan on oven rack. Pour enough hot water into 
  roasting pan to come 1" up side of springform pan. Bake 1-1/4 hours 
  or until center is just set. Remove cheesecake from water bath. Cool 
  completely on wire rack. Remove foil. Cover and refrigerate 
  overnight. Just before serving, run knife around edge of pan; remove 
  sides. Sprinkle lightly with cocoa. Makes 12 servings. Reformatted by 
  Joyce Alenskis XMXX58B