Mocha Marble Cheesecake

Yield: 4 (10-inch) cakes/48 servings
Ingredients
Graham cracker crumbs
Frozen (thawed) or refrigerated liquid whole egg
Melted butter
Light (Neufchatel) cream cheese, softened
Vanilla
Sugar
All-purpose flour
Frozen (thawed) or refrigerated liquid whole egg
Instant coffee crystals
Coffee liqueur
Semi-sweet chocolate chips, melted
Total approximate weight
2 Lb. 12 Oz. 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.
6 Oz.
1 Lb. 2 Oz.
12 Lb. Cream in mixer at second speed.
4 Oz.
3 Lb. 12 Oz. Blend together. Add to cream cheese.
6 Oz.
4 Lb. Add to mixer. Mix at second speed until blended. Reserve 4 cups. Divide and portion about 7 cups into each pan.
1 Oz. Blend.
10 Oz.
1 Lb. 2Oz. Stir chips into coffee. Blend into reserved cheese mixture.
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.