Press the mixture into the bottom and on inch up the sides of a 10“ spring form pan.
Bake for 5 minutes.
Sun Dried Cherry Layer
In a saucepan add the arrowroot flour or cornstarch to the sun dried cherry sauce. Bring to a boil and cook until mixture thickens slightly. Pour the mixture over the baked crust.
Chocolate Mocha Filling
Preheat oven to 275°F.
Melt the chocolate mocha sauce in the micro wave or in a sauce pan. Using an electric mixer beat the cheese until fluffy. Beat in sugar, then eggs 1 at a time. Gradually beat in flour, vanilla and coffee liqueur. Slowly add the melted chocolate mocha sauce.
Pour the mixture over the sun dried cherry layer and place in oven and bake for 1-1/2 to 2 hours, or until set. To prevent the top from cracking run a knife around the inner edge of the pan and immediately place the cake in the refrigerator to cool.
Coffee Liqueur Topping
Preheat oven to 400°F
Stir the sour cream, sugar and coffee liqueur together. Spread over the cooled chocolate filling.
Bake for 10 minutes. Remove from oven and allow to cool at room temperature.
Garnish with chocolate espresso beans and sun dried cherries.
Slice and serve with fresh mint.
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