Triple-decker Chocolate, Coffee and Toffee Cheesecake

By MissiAnn

The three layers of this unrestrained cheesecake meld into one extravagant mocha toffee blend.

Ingredients

• Filling:
• Chocolate crumb crust
• Butter for pan
• 2 cups chocolate wafer cookie crumbs
• 6 tablespoons (3/4 stick) unsalted butter, melted
• 2 pounds cream cheese, softened 3 to 4 hours at room temperature
• 1 1/3 cups sugar
• 2 tablespoons flour
• 4 large eggs, room temperature
• 2 teaspoons vanilla
• 2 tablespoons heavy cream
• 2 teaspoons instant coffee dissolved in 1 tablespoon whipping cream
• 2/3 cup (2, 1.4 ounce bars) crushed toffee, such as Skor or Heath Bars
• 6 ounces semisweet chocolate, melted

Preparation

Step 1

Prepare chocolate crumb crust and set aside.

Chocolate crumb crust:

Butter 9-inch springform pan with sides at least 2 3/4 inches high. Wrap outside of pan with 1 large piece of heavy foil.
Mix cookie crumbs and melted butter, combining well. Press crumb mixture evenly over bottom and 1 inch up side of pan.
Bake crust at 325 degrees 6 minutes. Use as directed.
Makes 1 crust.

FILLING:

To prepare filling, mix cream cheese in large bowl on low speed until smooth. Add sugar and mix until smooth.
Mix in flour. Add eggs, 2 at time, mixing until batter is smooth. Mix in vanilla and cream.
Place 2 cups batter into each of 2 medium bowls. Stir dissolved coffee into mixture in 1 medium bowl and set aside.
Mix crushed toffee into batter in second medium bowl and set aside.
Mix melted chocolate into batter in large bowl, stirring just until chocolate is incorporated and no white batter shows. Pour chocolate batter into chocolate crust in prepared pan.
Place cheesecake in large baking pan with at least 2-inch high sides and place in oven. Pour hot water into large pan to reach 1-inch up sides of springform pan. Bake at 325 degrees 20 minutes.
Carefully slide oven rack out several inches. Pour reserved coffee batter all around inside edge of pan. Batter will flow evenly to cover top of cake. Bake 20 minutes.
Pour reserved toffee batter all around inside edge of pan. Batter will flow evenly to cover top of cake. Bake 20 minutes.
Give cheesecake gentle shake and top should look firm. Cool cheesecake in water bath 1 hour, covered loosely with paper towel.
Carefully remove cheesecake from water bath. Remove paper towel and cool 1 hour more. Cheesecake should feel cool to touch.
Cover with plastic wrap and refrigerate at least 6 hours or overnight. Leftover cheesecake can be covered and refrigerated up to 1 week.
Makes 16 servings.