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.