If you love coffee we have some great recipes for you to try. Send us your coffee recipes and we'll get them loaded to the site to share with everyone. Here is a great recipe for starters. This one even beat out my "Coffee Toffee" in a recent competition. Visit our recipe page www.baristadecasa.com/tips-more/coffee_recipes

LAYERED MOCHA CHEESECAKE CRUST 1 1/2 cups Oreo cookie crumbs 1/4 cup butter, melted FILLING: 2 tbsp plus 1 1/2 tsp instant coffee granules 1 tbsp boiling water 4 packages (8 ounces each) cream cheese, softened 1 1/2 cups sugar 1/4 cup all-purpose flour 4 eggs lightly beaten 2 tsp vanilla 2 cups (12 oz) semisweet chocolate chips, melted and cooled! GLAZE: 1/2 cup semisweet chocolate chips 3 tblsp butter chocolate-covered coffee beans, optional DIRECTIONS:

Combine cookie crumbs and butter; press onto the bottom of a greased 9" springform pan. In a small bowl, combine the coffee granules, and water; set aside. In large mixing bowl, beat cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer.

Place pan on a double thickness of heavy-duty foil (about 16 in square) (NOTE: buy the really wide foil..from personal experience if there's any seam in it, water will leak through while baking!!). Securely wrap foil around pan. Place in a large baking pan; add 1" of hot water to larger pan. Bake at 325 for 45-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; col 1 hour longer. refrigerate overnight.