MOCHA MARBLE CHEESECAKE
Yield: 4 (10-inch) cakes/48 servings
Ingredients Lb. Oz. Method
Graham cracker crumbs
 2   12   Using 3-speed mixer at first speed, mix until blended. Press approximately 1 lb. 1 oz. into bottom and up sides in each of 4 (10-inch) springform pans.
Frozen (thawed) or refrigerated liquid whole egg -   6  
Melted butter 1   2  
Light (Neufchâtel) cream cheese, softened 12   -   Cream in mixer at second speed.
Vanilla -   4    
Sugar 3   12   Blend together. Add to cream cheese.
All-purpose flour -   6    
Frozen (thawed) or refrigerated liquid whole egg 4   -   Add to mixer. Mix at second speed until blended. Reserve 4 cups. Divide and portion about 7 cups into each pan.
Instant coffee crystals -   1   Blend.
Coffee liqueur -   10    
Semi-sweet chocolate chips, melted 1   2   Stir chips into coffee. Blend into reserved cheese mixture.
 
Total approximate weight 26 lb. 7 oz.
Instructions
Divide and spoon 1-1/2 cups chocolate mixture over each cake. Swirl batter with spatula. Bake at 350°F for 30 minutes. Reduce heat to 300°F; bake until center is firm, an additional 75-85 minutes. Cool 1 hour. Refrigerate at least 6 hours before serving.
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