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Ingredients
- 1 x 9 oz pack chocolate wafer cookies
- 6 Tbsp. unsalted butter melted, cooled (3/4 stick)
- 2 Tbsp. instant espresso pwdr
- 1 Tbsp. water
- 3 x 8 oz pack cream cheese room temperature
- 1 c. sugar
- 3 lrg Large eggs
- 1/4 c. unsalted butter melted, cooled (1/2 stick)
- 1 Tbsp. finely grnd coffee
- 6 ounce bittersweet (not unsweetened) or possibly semisweet chocolate, minced
- 1/4 c. whipping cream
Directions
- For crust:Position rack in center of oven and preheat to 400F. Grind cookies in processor. Add in butter and process using on/off turns till crumbs are moist. Press crumbs on bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with aluminum foil.
- For filling:In small bowl, dissolve instant espresso in 1 Tbsp. water. Using electric mix, beat cream cheese in large bowl till smooth. Add in sugar and continue beating till mix is light and fluffy. Add in Large eggs 1 at a time,
- beating well after each addition. Fold in espresso mix, butter and grnd coffee beans.
- Combine chocolate and cream in heavy small saucepan. Stir over low heat till chocolate melts. Pour half of cheese filling (about 2 1/2 c.)
- into prepared crust. Drop 5 Tbsp. melted chocolate mix by Tbsp. around edge of filling, spacing proportionately. Use small sharp knife
- to swirl chocolate into filling. Carefully pour remaining cheese filling over. Drop remaining chocolate mix by Tbsp. into center 6 inches of filling, spacing proportionately. Swirl mixtures together using tip of knife.
- Bake cheesecake till edges are puffed and beginning to crack and top is golden, about 40 min (center won't be set). Cold on rack.
- Refrigerateovernight. (Can be prepared 3 days ahead.)
- Run small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Let stand at room temperature 30 min. Transfer to platter and serve.
- Serves 10.
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