Mocha Pumpkin Cheesecake

To ensure a smooth and creamy texture, bring the cream cheese and eggs to room temperature first.

Recipe courtesy of Organic Valley.
SERVINGS
16
INGREDIENTS
5 tablespoons butter, divided
1 1/2 cups finely crushed chocolate graham crackers
3 tablespoons finely ground coffee beans
3 packages (8 ounces each) Neufchatel or Cream Cheese, softened
1 cup organic sugar
5 large organic eggs
2 cups cooked pumpkin puree or 1 can (16 ounces) solid pack pumpkin
2 teaspoons vanilla extract
4 ounces semi-sweet chocolate chips, melted
4 tablespoons hot strong coffee
chocolate-covered coffee beans or chocolate-covered raisins
PREPARATION
1. For crust: Heat oven to 350 degrees F. Melt 3 tablespoons of the butter; combine with crushed grahams and ground coffee. Press into bottom and partially up the sides of a 9-inch springform pan. Bake 10 minutes.
2. For filling: Use electric beaters at medium speed to cream Neufchatel or cream cheese for 3 to 4 minutes. Gradually beat in sugar and continue beating 2 to 3 minutes. Beat in eggs one at a time. Beat in pumpkin and vanilla. Add the melted chocolate and vanilla and beat until combined.
3. For cheesecake: Pour filling into crust. Bake until instant thermometer inserted in center reads 160 degrees F, 70 to 75 minutes. Remove from oven and cool completely in pan on wire rack. Cover and refrigerate until well chilled, at least 6 hours or up to 3 days.
4. For glaze: Melt chocolate and remaining 2 tablespoons butter in double boiler, or a bowl set over a pan of boiling water. Remove from heat; whisk lightly, then whisk in hot coffee. Cool 10 minutes. Press top of cheesecake to even out the surface and "mend" any cracks. Spread chocolate glaze over cheesecake.
5. Decorate with chocolate-covered coffee beans or raisins. Chill to set topping.