Categories: Desserts

Ingredients

• 2-1/2 cups chocolate wafer crumbs
• 1/2 cup butter, melted
• 2 tablespoons sugar
• FILLING:
• 1 cup (6 ounces) semisweet chocolate chips
• 1/4 cup heavy whipping cream
• 4 teaspoons instant coffee granules
• 3 packages (8 ounces each) cream cheese, softened
• 1-1/3 cups sugar
• 1-1/2 cups (12 ounces) sour cream
• 1 tablespoon vanilla extract
• 1/8 teaspoon salt
• 3 eggs, lightly beaten
• 4 Heath candy bars (1.4 ounces each), chopped
• 1 dark chocolate candy bar (1.45 ounces)

Directions

1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square).

2. Securely wrap foil around pan.

3. In a small bowl, combine wafer crumbs, butter and sugar.

4. Press onto the bottom and 1 in. up the sides of prepared pan.

5. Place pan on a baking sheet.

6. Bake at 350° for 10 minutes.

7. Cool on a wire rack.

8. In a microwave-safe bowl, melt chips and cream; stir until smooth.

9. Stir in coffee granules until dissolved.

10. Set aside.

11. In a large bowl, beat cream cheese and sugar until smooth.

12. Beat in the sour cream, vanilla and salt; gradually beat in chocolate mixture.

13. Add eggs; beat on low speed just until combined.

14. Pour into crust.

15. Place springform pan in a large baking pan; add 1-1/2 in. of hot water to larger pan.

16. 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.

17. Sprinkle with Heath bars.

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

19. Refrigerate overnight. Chop the dark chocolate candy bar; melt in a microwave and stir until smooth.

20. Drizzle over top of cheesecake.

Email to a friend | Print this recipe | Back