Ingredients
cooking spray
8ozcream cheese,(1 package), softened
⅓cupwhite sugar
1egg
1cupwhite sugar
⅔cupbutter
2eggs
6tbspunsweetened cocoa powder
1tspinstant coffee granules
¾cupall-purpose flour
½tspbaking powder
½tspsalt
1tspvanilla extract
1tspmilk
½cupsemi-sweet miniature chocolate chips
½cupalmonds,chopped
Preparation
Preheat the oven to 350 degrees F. Line a square 9-inch baking pan with foil.
Grease foil with cooking spray.
Beat the cream cheese and ⅓ cup of sugar in a large mixing bowl until smooth and light.
Add egg, then beat until smooth. Set cheesecake layer aside.
Beat 1 cup of sugar and butter in a large bowl until fluffy. Add eggs one at a time, beating well after each addition. Beat in the cocoa powder and coffee granules.
Sift the flour, baking powder, and salt together onto a large piece of waxed paper. Add all at once to the chocolate mixture, and stir until blended. Add the vanilla extract.
Set ⅓ cup of the batter aside in a small bowl.
Stir in the milk. Fold the chocolate chips and almonds into the remaining batter.
Pour the larger portion of the batter into the prepared pan. Carefully spread cream cheese mixture on top.
Drop teaspoonfuls of the reserved batter over the cream cheese layer. Run a clean knife through the batter and cheesecake to create swirls.
Bake in the oven for 30 to 35 minutes until the cheesecake is set and a toothpick inserted halfway to the center of the pan comes out clean. Cool on a wire rack.
Serve and enjoy!
