And it was great! I see you refer to the 9×13 or a quarter sheet pan. The first time, mine broke. Apparently, in the U.S. gold dragees are considered inedible by the FDA because they contain “minute quantities of heavy metals”- however, they go on to state that they are non toxic and eaten in many other countries. This look delicious. Uh oh! So one of the most highly recommended recipes on my website is this. Michelle. In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. Please see my disclosure for more details! but cannot figure out how to print a picture of the actual cake, bc once I put it in my “to make” pile, I won’t remember (even tomorrow) what it looks like…. i have really shakey hands so i can’t rely solely on a sling and a prayer, without risking the whole thing falling on the floor. Thanks so much for sharing! Once you have three separate double stacks you can easily trim them up to be square before stacking them all together. This is our second time making this and it’s as delicious as it is easy… and it is super easy! Pour second half of batter into second prepared pan. I think I may make this for my daughters birthday next weekend, or maybe just for myself as a treat :D. Can I use this wafer recipe for the raspberry cheesecake? For the wafers, can you press into the bottom of the pan you will be baking them in versus rolling with a rolling pin? Where does the sour cream go in? Beat both the ingredients until smooth. This is such an amazing idea. Then I fully replaced my Cuisinart a couple months ago so everything is new. https://smittenkitchen.com/2018/08/layered-mocha-cheesecake In another big bowl blend together cream cheese with condensed milk and vanilla add in whipping cream and gelatin. Peanut butter might win. That's about it. Do you think instant coffee is an acceptable substitute for the instant espresso powder? I made this exactly as written except using glittery sprinkles instead of gold decorations on top. I do not believe that. Post was not sent - check your email addresses! I just made this cake for my husband’s Thanksgiving dinner/birthday party. Stir mocha mix into 1 bowl of reserved cheesecake base; pour into crust in am even layer. I don’t know. instead of cheesecake) how long would you leave them in the oven for? Previous post: focaccia sandwiches for a crowd. This was a bit denser than I like in my cheesecake. Totally worth a weekend splurge in baking! I tried it and was unsuccessful in getting them thin enough. I like to use strawberries or chocolate chunks for the topping as I can't seem to find chocolate covered coffee beans in my area and am unwilling to over-pay for them at Starbucks. cinnamon. Indulgently rich and fudgy homemade mocha brownies are layered with white chocolate chip-studded cheesecake. allrecipes.co.uk/recipe/315/chocolate-mocha-cheesecake.aspx This recipe was delicious! When I tried to remove the bottom plate on my springform pan (which I had put a buttered parchment round on) it was stuck like glue. Know what it’s like to be an art restorer watching a priceless painting disintegrate every time you touch the canvas? Once the wafers are done, if you have any wafer edges that went up the sides of the pan, gently cut them away, which should be easy when they’re hot, but be careful not to cut through the foil. Remove springform pan from water bath; remove foil. Place a greased 9-in. Plus I just love reading anything you write. I love your blog! In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. Add egg and vanilla and beat until smooth. Oops, now fixed. Add espresso powder and molasses (which makes the color magically coffee-like) to the second bowl and whisk until smooth. I can always count on you to give great instructions. —We only had ~15×12” pans, so we used those. That sounds great! :). The layers stayed nicely separated, and the final product was very easy to cut and stack (because I got to skip the scary step of placing the coffee cheesecake on top of the chocolate one). Took me several casual readings and then deep mental reading to understand the physical steps, from minor steps of wrapping the foil perfectly to measuring and cutting nuances. Longer well-wrapped in freezer. Layer half of the peppermint mocha cheesecake filling into the bottom of a clear bowl. Still delicious…. I'd love to make this one, but I was wondering how strong the coffee part was since I love Mocha flavors but I don't like coffee. With only one cookiefied pan, I had to layer both cheesecake mixtures in the same pan. Stir melted chocolate into one portion; pour over crust. This Key Lime Margarita Pie is so good as well. Place sugar, then cream cheeses into the work bowl and blend until smooth. Wow, that looks sooo delicious!! I plan on making this later this week but I want to make sure I have the right size pan. I am duly impressed that a) you even thought up this recipe and b) you pulled it off for the Birthday Boy in less than 3 hours and c) you recreated it in all it’s glory less than a week later. I haven’t tried this yet, but I’m guessing you could try cutting each layer to approximately the correct size, and putting them in the freezer just to harden them enough to make them easier to lift. I’d try her hot fudge ice cream cake instead! 4.5 Years Ago: Chocolate Hazelnut Linzer Hearts and Chocolate Peanut Butter Cheesecake. also thinking caramelized white chocolate! My mom came over to help me assemble the cake so we had two sets of hands and it worked well. I have a variety of awesome dessert recipes to try. Today we’re preparing a decadent mocha truffle cheesecake, three of my favorite words right there. Put it in a As others have mentioned, I put half of the wafer dough in the pan and rolled it thin with a glass, and found this worked super well. I had a bit of a hard time with getting the crust spread thin enough, but it was totally worth the extra effort. I don’t know which model you have but see the blade has rivets. I couldn’t roll the cookie base thin enough to cover two 9×13 inch pans without shattering it to pieces, so instead I made just one (very thick) cookie layer. It’s as much a feast for the eyes as for the palate! Holy cats it looks cool with that many pretty layers. Definitely making it again and again… maybe with different flavors/colors for those that dont like coffee (but most of us do love coffee!). This cake looks so delicious and so easy to make! It’s for color more than flavor so you could skip it. I thought the flavors were even better today, especially after sitting out of the fridge for a bit. Calories per serving of Mocha Cheesecake 67 calories of Gvina Levana, (66.67 gram(s)) 56 calories of Petit Beurre Tea Biscuits, (12.50 gram(s)) 30 calories of Granulated Sugar, (0.04 cup) 12 calories of Egg, fresh, whole, raw, (0.17 large) 9 calories of Powdered Sugar, (0.02 cup, unsifted) 9 calories of Coffee liqueur, (0.08 fl oz) I wish you lived next door to us. Everyone that tastes it says it is delicious! This cake looks amazing and I love to bake when I’m home from travelling. Melt at 40% power, stirring every 30 seconds, until the chocolate has fully melted. When I started to peel the wafers off the foil, it tore in a million places. Use a thin, long offset spatula to run it around under the wafer layer, making sure it isn’t sticking in any places. This larger sized cake crossed my mind too. It’s not a video per se but check the saved Instagram story where you can see me work my way through it: https://www.instagram.com/smittenkitchen/ (It’s the second one right now. For GBBO fans, my kids told me it was a “messy bake” since I didn’t trim the sides but then my son said he was glad I didn’t trim so I didn’t waste any of the wonderful dessert – he’s 11. Place springform pan in a large baking pan; add 1 in. I’m trying to plan but get overwhelmed! Slide the parchment paper out carefully. it makes you feel so good and its just the best taste in the world. I pressed the cookie crumbles in the bottom of the pans with foil (no paper because I’m too lazy to cut it in a round shape). Would only need half the wafer volume. H…. hey, ¼ … Or lazy/impatient? I think I’ll cook my cheesecakes a bit firmer next time. Hi Hah, 5 hours, more like (although, I’m sure I could get it down to four if I didn’t have to make more dough). This is so pretty and decadent and totally worth the effort. I would love to try this today but I’m one package of cream cheese short. I am so sorry about your father’s passing. The ingredients look like they are food grade. Mine totally fell apart after stacking! Ten years ago: Blueberry Crumb Bars, Napa Cabbage Salad with Buttermilk Dressing, Key Lime Meltaways and Grilled Eggplant with Caponata Salsa Finally the crust is a butter infused graham cracker crust with a hint of chocolate and spices. I haven’t done this, but there seems to be a lot of evidence. Will definitely make this again! My only suggestion would be to leave of the chocolate topping because it gets really hard and makes the cheesecake hard to eat. I found that taking the layers off the parchment before cutting them a challenge. *This post may contain affiliate links. 3.5 Years Ago: Chocolate Oat Crumble and Oven-Braised Beef with Tomatoes and Garlic Yikes. I want to make it with carrot cake and alternating plain/lemon or pineapple curd cheesecake layers! Don’t skip the parchment! Learn how to cook great Layered mocha cheesecake . (It’s after the eggs but basically anywhere would work.). Olivier. HI Deb! Bake cheesecakes: Bake both pans at the same time, rotating them mid-way because few oven racks are perfectly level, for 15 to 18 minutes, until cheesecake is set but slightly jiggly. This looks really tasty and amazing. Eight years ago: Everyday Chocolate Cake, Zucchini and Almond Pasta Salad and Raspberry Limeade Slushies Overall, it’s really not a difficult recipe. That’s what I did and it worked perfectly. Also wondering why not just make one layer and mix the chocolate. Quarter sheet pans are too big–I ended up having to make another half recipe of the wafer and used 9 x 12 pans instead which seemed like the right size for the amount of wafer dough. Would love to make this for the holidays coming up – how much in advance do you think I can prepare and do you recommend freezer or fridge ? I tried this method today (using one 9×13 pan) and it worked great. Um yes please! Cool 1 hour longer. What a great challenge to try. It goes straight into the fridge after cooling. Kind of a pain only because I don’t own two 9×13 pans, so I made the layers one at a time, but definitely worth the effort. Dip a sharp serrated knife in hot water — this is the only thing that gives it a passably smooth edge, trust me — and trim the sides of the cheesecake block so that they’re even. If you can pull it off, definitely do it. any suggestions? I made this today & it turned out great! It’s definitely an annoying step but I figured I wasn’t going to write up this recipe (because it was going to flop) so I only had my own complaining (which was significant) to deal with. The New York Times! Required fields are marked *. I had to read the instructions several times – not sure what was confusing however the results were amazing presentation beautiful and of course delicious. Keto Mocha Cheesecake Mix the instant coffee with room temperature brewed coffee in a small bowl and set aside. The paper solves that. Tastes SO GOOD! For all out there still doubting whether to make this: this recipe is great. No seriously, come pick it up. I used a separate pan with water on the bottom oven rack, and the cake had no cracks. thank you, A messy one. I increased the baking time by about 5 minutes to account for the extra thickness. Because of course! Simply combine Oreo crumbs with a little melted butter, and press into the base of a springform pan. plus 1 ½ tsp. Place pan on a double thickness of heavy duty foil. In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Save my name, email, and website in this browser for the next time I comment. Once you’re done trimming, your cheesecake is usually about 7×11 inches and you want to cut it along the longer side, so each third is going to be 3 2/3 inches, but I highly recommend you use a ruler and not eyeball this. Add the melted chocolate to one bowl, and stir until … I was afraid the thick cookie layers would be unpleasant, but they were thankfully nice and tender. I’m a visual person so I was very nervous about all these directions but, as always, your directions were perfect. To the … Your email address will not be published. It won't ruin the cheesecake, but it won't look as pretty and it will make the task more difficult. While most cheesecakes have crumb crusts, I wanted something thinner and more sturdy for stacking purposes, so I made wafer cookies, hoping to press the dough raw into thin layers to line the pans. Espresso infused pudding with a decadent mix-in of dark chocolate cookie crunch. Since it was for the coloring I mixed the chocolate first and then mixed the espresso in the leftover chocolate bowl. The recall site is https://recall.cuisinart.com/. springform pan on a double thickness of heavy-duty foil (about 18 in. I‘d say use an egg replacement for the wafers but Go Full on gelatin– or agar–set for the cheese cake filling. As per other comments I simply put my base dough into the tins and pressed it out there (with my hands) instead of rolling it out very thin and then trying to get it into the tin. —Sue Gronholz, Beaver Dam, Wisconsin If you like your cheesecake more firm, you don't have to do this. A cheesecake is essentially a baked custard cake, where most of the structure comes from the eggs, so it might be less forgiving than a banana bread or simple cookie might be. As this site approaches its 14th (!) Feb 21, 2014 - In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. I was reviewing the recipe when it first came out and he looked over my shoulder and said, “Make that for my birthday.” I did not roll out the wafer. I was so excited that almost spit out my wine as I scrolled through the headlines and saw your byline. Aug 9, 2017 - In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. It didn’t work (they just couldn’t be stretched enough with fingertips) so I rolled them out between two sheets of parchment (as we do here), froze them for 5 minutes so they’d be firm, and then lined the baking pans with them. I read your recipe thanks for sharing. springform pan on a double thickness of heavy-duty foil (about 18 in. I am in the same situation and was wondering what else it could be changed to. HELP! springform pan on a double thickness of heavy-duty foil (about 18 in. I’m a huge fan! Once I fully understood these things it all made sense! it all works so well together. This was my first cheesecake ever that didn’t crack because I finally took the time to bake it in a hot water bath which I have always been too lazy to do. Ghirardelli chocolate chips are a must as well. Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Great Work! It is *so forgiving. Way easier and worked great! i just made something super similar (i used black cocoa brownies rather than wafers). hot water. I have a variety of awesome dessert recipes to try. I made 2 “tasters” in ramekins with the extra cookie and a little cheesecake. * I made it in 3 pie plates because they were at hand. I did find the wafers too crumbly to roll but that made it easy to press in so no loss. It could be heavier measuring or just more dry where you are and it needed a little extra smidge of butter or drop of water to come together? Cool cheesecakes completely: I am always in a rush and let them rest at room temperature on a rack for 5 minutes and then put them in the freezer to quick cool (this takes 15 to 25 minutes, depending on the freezer). Espresso infused pudding with a decadent mix-in of dark chocolate cookie crunch. Top with coffee beans if desired. Double Layer Chocolate Mocha Cheesecake. Now I do, too. each) cream cheese, softened. It's so easy and delicious, I'm making it again for my sister's birthday present tomorrow. How much peanut butter did you add? I ended up doubling the recipe and doing roughly 8×8 squares and it worked out beautifully. I did have to press the wafer dough by hand to get it to cover the whole pan, but the chilled cheesecake layers released without a problem. Something with the ratio of cheesecake to crust, I suppose. Last Friday at 3 pm, when we had dinner plans at 6, I decided it had been too long since I’d gotten myself into a right mess of a baking project and decided to make my husband a cheesecake for his birthday — which we were already 14 hours into. Next, I want to try orange flavoured (and carrot-coloured), already excited for it. “a trick I like is to press it over the outside of the cake pan first to mold the shape of the foil”. They were quite soft for slicing, and I did not manage to lift the white chocolate layer without it cracking in two. This looks so good, but I can make it dairy-free by using a nut base for the other…. That said, I thought I knew what my birthday cake would be, but now I see this…. I made this today for my daughter’s 20th birthday. It’s as much a feast for the eyes as for the palate! On my scale, each half weighed 565 grams. Calories per serving of Mocha Cheesecake 67 calories of Gvina Levana, (66.67 gram(s)) 56 calories of Petit Beurre Tea Biscuits, (12.50 gram(s)) 30 calories of Granulated Sugar, (0.04 cup) 12 calories of Egg, fresh, whole, raw, (0.17 large) 9 calories of Powdered Sugar, (0.02 cup, unsifted) 9 calories of Coffee liqueur, (0.08 fl oz) that was ~1 cup of strained puree cooked down to ~1/2 cup. vanilla bean or orange too! Show stopper. I ended up cutting the whole thing into chunks and layering them in a loaf pan, trifle style. instead of making the wafers from scratch ? Recipe by Taste of Home. Both methods: Divide cheesecake batter in half, into two bowls. instant coffee granules. I used the ganache to hide most of it! :) https://www.instagram.com/stories/highlights/17947607017088212/. Holiday Table Butter Pecan Spoon Rolls. It’s so quick for something that looks pretty complicated. Your layers should come out defined if you spoon the mocha layer gently because the chocolate layer is so dense. 1 ½ cups Oreo cookie crumbs. I thought one of the comments mentioned that. I found I needed an extra egg when making the wafer bases to make a cohesive mixture in the food processor. Mix well. Sara (5-15-20) Thanks so much for the tips. You can skip it. Add flour and mix just until it disappears. There are probably vegan cheesecake recipes out there worth checking out, but off the top of my head, my feeling is that this is not a project I’d try out an egg replacer on without maybe auditioning it at a smaller scale. Carefully lift each dough halves into a prepared pan. If you’re in the mood for a fruit cheesecake instead, try these mini strawberry cheesecake bites – cute and delicious! Add eggs, one at a time, blending between each, then sour cream and vanilla, blending until smooth. This was the latter. The first two times I made this, I used paper, as I usually do, and it turned out beautifully. I agree with the other reviewer, leaving the cakes in the freezer until super cold made for easier layering. Also, I don’t have sheet pans, so I used three round cake tins instead. This cheesecake recipe is a sure winner. There are worse problems in life to have. I will definitely make this again! I couldn’t get the sides to be even, so I made half again as much of the glaze and covered the sides fully to hide my shamefully pokey-out edges – and it was glorious. [Get started on the cheesecake batter while they bake.] I’m imagining this with ice cream layers, because I can’t eat dairy anymore, and fake cream cheese is pretty bad, not worth the calories. Admit it. Rather pointless. Place in a large … I did need to put my hands under cold water a few times to prevent it from sticking too much. I encourage anyone to try this recipe. https://www.tasteofhome.com/recipes/layered-mocha-cheesecake Thin slices are best because cheesecake is so rich. Since I am not a coffee fan, I heated one or two tablespoons (not sure) of peanut butter au bain marie and mixed that through 1/3 or my cheesecake batter. Flip the sheet over and do the same (gently, slowly peel back the second parchment sheet) until the dough is now loose between them. Walmart sells quarter sheets for 5 bucks and it was worth it. Make that a slice of Layered Hazelnut Mocha Cheesecake. Oh, and because the pan was so much bigger, I ended up stacking them into eight layers (more of a square shape rather than a rectangle end product–definitely sturdy, too). Add coffee in second and chocolate in third. You could make one pan with all of the cheesecake batter and just do three thicker layers. Triple Play - My Recipe Rotation - Layered Mocha Cheesecake I have made this recipe so many times now. All of the scraps taste great, so we can’t wait to eat this for dessert. Maybe just a little decorative drizzle of chocolate on top, hmmm, only one way to decide! I don’t think flour would make it less dense, but more sour cream probably would. Perfect! which mine weren’t so some trimming was involved. Learn from my mistakes haha.. Place mixture in a 20 cm (7 in) spring-loaded mold and make shape with holding it firmly with your fingers. My other half isn’t a coffee fan (I know, character flaw), so I might have to turn the coffee layers into peanut butter layers. I followed the recipe as written, substituting only the cocoa powder (I used all King Arthur Double Dutch cocoa, a blend of Dutch processed and black powders). I find it to be a better alternative to parchment paper, as it can be molded to fit and really, truly doesn’t stick to anything. Layered mocha cheesecake recipe. (i used double) Wow, this looks delicious. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Preheat oven to 350°F. Slide onto board, the back of a baking sheet, or large cutting board (parchment paper and all) and place in freezer for 5 minutes, until firm. I second that suggestion – I made that and it was so good and also fun to make! It still turned out to be freaking amazing (and the flavors did stay distinct). year of churning out wordy, full-color food content, I want to tell you something. It sounded way too daunting at first, but then I read some comments of people who had pulled it off and decided I should try as well. *This post may contain affiliate links. Personally, I am no fan of their crunch, but they do look decorative and I would not be worried about consuming them, given the chance. Spread over cheesecake. each) cream cheese, softened. Sorry, your blog cannot share posts by email. How did it fall apart? It’s the perfect ice cream cake (and it still has crunchy chocolate wafer bits!). White chocolate is a straight forward substitution; for the strawberry, I pureed enough frozen strawberry (in the vicinity of 2 to 3 cups frozen slices) to make about 1/2 cup strained puree, which I cooked down to about 1/4 cup. I fail-baked my way through this recipe and it still turned out beautifully. This is a trick that would make life so much easier!! I’m using black cocoa here to darken the color of the glaze so it looks better with the cheesecake. Five years ago: Strawberry Lime and Black Pepper Popsicles and Kale Salad with Pecorino and Walnuts In another big bowl blend together cream cheese with condensed milk and vanilla add in whipping cream and gelatin. (the glaze was less sweet due to the cocoa powder). 30 mins 2 cooksnaps Ingredients. We made this yesterday between three people and it’s gone in less than 24 hours. Layered Mocha Cheesecake - An Oreo crust topped with a deliciously creamy chocolate cheesecake layer, a coffee cheesecake layer, and dark chocolate ganache! 25 minutes would be the absolute minimum in the freezer–I think longer would be better. It’s ahhhh-mazing! Securely wrap foil around pan. Add eggs in one at a time on low speed until combined. Wow.. I also substituted the top ganache for a softer/more runny milk chocolate variation to mellow out the richness of the semisweet base layer. Instead of two distinct flavors, I just swirled them into the one big pan. …in food processor: Combine flour, cocoa powders, sugar, salt, and baking powder in the work bowl of food processor, pulsing until mixed. Can’t wait to try it because it looks divine!!!! It says “The riveted blade may crack and a piece of the blade could detach, which may result in a laceration hazard.”, I did but I had been using mine for 15 years by then and ignored it. They might be right up your alley! the cheesecake, once defrosted, was still delish and it didn’t seem to impact the texture (and i’m pretry picky about that). (And I hate it, of course.). It shouldn’t, but I can’t really imagine another reason why. Chill. In another bowl, mix the instant espresso, hot water, and cinnamon; set aside. I will try this at home hope this will work. I’d just look at the list of the things you are craving and pick five of the simplest things and shop for them. Next time I will probably skip the ganache – the cheesecake is already so rich, plus I want to taste more of the coffee flavor. Layered mocha cheesecake I seriously cannot stop eating this. Holiday Table Butter Pecan Spoon Rolls. Securely wrap foil around pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside. hoo boy. SO impressed. I JUST WANT IT MOCHA but my waistline says i must share it. They are so beautiful, but I think I will stick to some finely chopped pistachios, since my family loves them and they’re beautiful. I didn’t bother trimming any that might have looked a bit higher on the sides. It was hard to roll out as thin though. People ask me to make it for them so often, it is a huge hit! Leave it to chocolate, the diva she can be, to demand her own stage with just chocolate recipes but we all know mocha dessert recipes are just as good. A Mocha Cheesecake… We are way over our cheesecake quota for the month and it’s just not safe for it — or us — here. Assemble your layered cheesecake: When cheesecakes are fully cool, carefully pull the foil sling lining the pan onto your counter, taking the cheesecake with it. Cut your cheesecake block into 3 equal rectangles. The layer i added chocolate to(i used white chocolate) didnt bake right. Even better if both your pans are exactly the same size! Made this cheesecake for Christmas. So, this week, I made this entire crazy cake again and took pictures and wrote it down. Next time!) Super rich and recommend serving with coffee! I moved the pieces back into place. And I might try semi-freezing it all as suggested by someone above because I got a tad sloppy during assembly. Thanks Keep it up! thank you all…. It’s a quadruple chocolate cheesecake altogether, infused with coffee, and smothered in a thick layer … They seem thin and delicate then, but were fairly sturdy for handling to place into the pans after chilling again as directed. The color came out perfectly and you couldn’t taste any chocolate at all. (i used double) To serve: Once again, a wet serrated knife makes the cleanest cuts. I consider myself a novice baker, but had great results. Super, this could not come at a better moment, I just wanted to “start” looking for this year’s birthday cake for my ‘I-don’t-need-a-birthday-cake-but-this-tastes-awesome’-husband. The show-stopping recipe will wow holiday guests with two layers of hot water. I love the combination of cheesecake and espresso – so good! Stir melted semi-sweet chocolate into 1 bowl and fold in mini chocolate chips; carefully spoon over mocha layer to cover, then gently smooth into an even layer with a rubber spatula. Its a really great recipe! Will it affect the structure a lot? cinnamon. Spoon on the top layer carefully or the layers will mix together. Good appetite! Heh heh. Divide batter in half. —Sue Gronholz, Beaver Dam, Wisconsin ], [I also decided to share it on Instagram Stories because your comments always crack me up when I’m elbows-deep in my latest terrible idea.]. I used a Wilton cake layer lifter to help move the layers on to each other. (Usually you would invert your cake layer onto a rack here to remove the parchment, but I don’t think this is a great idea with soft cheesecake!). 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Hands under layered mocha cheesecake water a few of my cake was a little stretching but fairly!