Ingredients
- FILLING:
- 2-1/2 C chocolate wafer crumbs
- 1/2 C butter, melted
- 2 TBL sugar
- 1 C (6oz) semisweet chocolate chips
- 1/4 C heavy whipping cream
- 4 tsp instant coffee granules
- 3 pkg (8-oz each)cream cheese, softened
- 1-1/2 C sugar
- 1-1/2 C (12oz) sour cream
- 1 TBL vanilla extract
- 1/8 tsp salt
- 3 eggs. lightly beaten
- 4 heath candy bars(1.4oz) each), chopped
- 1 dark chocolate candy bar (1.45oz)
Preparation
Step 1
place greased 9: springform pan on double thickness of heavy-duty foil(abt 18: square)
securely wrap foil aroun pan
in sm. bowl, combine wafer crumbs, butter & sugar
press onto bottom & 1: up sides of prepared pan
place pan on baking sheet
bake at 350 for 10 min
cool on wire rack
in microwave-safe bowl, melt ch9ps & cream
stir until smooth
stir in coffee granules until dissolved
set aside
in lg. bowl, beat cream cheese & sugar 8ntil smooth
beat in sour cream, vanilla & salt
gradually beat in chocolate mixture
add eggs
beat on low speed just until combined
pour into crust
place springform pan in lg. baking pan
add 1-1/2" of hot water to larger pan
bake @350 for 55-65 min or until center is just set & top appears dull
remove springform pan from water bath
cool on wire rack for 10 min
sprinkle w/ heath bars
carefully run knife around edge of pan to loosen
cool 1 hr. longer
refrigerate overnight
chop dark chocolate candy bar
melt in microwave & stir until smooth
drizzle over cheesecake