Coffee Toffee Cheesecake

By á-47

Ingredients

• 2 1/2 cups chocolate wafer crumbs
• 1/2 cup butter, melted
• 2 Tbsp. sugar
• FILLING
• 1 cup (6 oz) semisweet chocolate chips
• 1/4 cup heavy whipping cream
• 4 tea. instant coffee granules
• 3 pkg. (8 oz each) cream cheese, softened
• 3 1/3 cups sugar
• 3 1/2 cups (12 oz) sour cream
• 1 Tbsp. vanilla
• 1/8 tea. salt
• 3 eggs, lightly beaten
• 4 Heath candy bars (1/4 oz each), chopped
• 1 dark chocolate candy bar (1/45 oz)

Preparation

Step 1

Place a greased 9" springform pan on a double thickness of foil (about 18" square). Securely wrap foil around pan.

In a small bowl, combine wafer crumbs, butter and sugar. Press onto bottom and 1" up the sides of prepared pan. Place pan on a baking sheet. bake at 350 degrees for 10 minutes. cool on a wire rack.

In a microwave-safe bowl, melt chips and cream; stir until smooth. stir in granules until dissolved. Set aside. In a large bowl, beat cream cheese and sugar until smooth.

beat in sour cream, vanilla and salt; gradually beat in chocolate mixture. Add eggs; beat on low speed just until combined. Pour into crust.

Place springform pan in a large baking pan; add 1 1/2" of hot water to large pan. Bake at 350 degrees for 55-65 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. sprinkle with Heath bars.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Chop dart chocolate candy bar; melt in a microwave and stir until smooth. Drizzle over cheesecake.