Ingredients
- FILLING:
- 2-1/2 cups chocolate wafer crumbs
- 1/2 cup butter, melted
- 2 tbs sugar
- 1 cup (6 oz.) semisweet chocolate chips
- 1/4 cup heavy whipping cream
- 4 tsp. instant coffee granules
- 3 pkg. (8 oz. each) cream cheese, softened
- 1-1/3 cups sugar
- 1-1/2 cups (12 oz.) sour cream
- 1 tbs vanilla extract
- 1/8 tsp 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-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine wafer crumbs, butter and sugar. Press onto bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
In a microwave-safe bowl, melt chips and cream; stir until smooth. Stir in coffee granules until dissolved. Set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the 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 in. of hot water to larger pan.
Bake at 350° 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.
Sprinkie with Heath bars.
Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Chop dark chocolate candy bar; melt in a microwave and stir until smooth. Drizzle over cheesecake.