Light Chocolate Coffee Cheesecake & Mocha Sauce

1. Stir together crushed graham crackers and melted butter; press into bottom and sides of 9-inch springform pan.

2. Bake at 350 for 10 minutes. Cool on rack. Reduce oven temp to 325.

3. Beat cream cheese and sugar at low speed with an electric mixer until blended. Add liqueur, vanilla, and coffee granules, beating at low speed until blended. Add eggs, 1 at a time until yellow disappears.

4. Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.

5. Microwave chocolate in medium bowl 1 minute, stirring after 300 seconds. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well. Spoon mixture in lines on top of batter in pan; gently swirl with a knife.

6. Bake at 325 for 1 hour until almost set; turn oven off. Let cheesecake stand for 30 minutes with door closed. Remove from the oven and run a knife around outer edge of cheesecake to loosen from sides (don't remove sides) Cool 1 hour on wire rack, cover and chill for 4 hours.

7. Remove sides of springform pan and serve with mocha sauce.

Mocha Sauce:
1. Cook first 3 ingredients in a small heavy saucepan over low heat, stirring often, 2-3 minutes until smooth. Remove from heat and stir in coffee. Serve warm.