Categories: Cheesecake, Dessert

Ingredients

• Crust:
• 2 cups chocolate wafer crumbs
• 1/2 cup sugar
• 1/2 cup butter or 1/2 cup margarine, melted
• Filling:
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 4 eggs
• 1/3 cup whipping cream
• 1 tablespoon instant coffee granules
• 1 teaspoon vanilla extract
• 1 cup miniature semisweet chocolate chips, divided

Directions

1. In a mixing bowl, add the chocolate wafer crumbs and sugar; stir to mix.

2. Add the melted butter; stir to combine.

3. Press mixture onto the bottom and 2 inches up the sides of a greased 9-inch springform pan; set aside.

4. In another mixing bowl, add the cream cheese and sugar; beat until smooth.

5. Add the flour; beat well.

6. Add the eggs; beat on low speed just until combined.

7. In a smaller bowl, add the whipping cream and coffee granules; let sit for 1 minute.

8. Add the coffee/whipping cream mixture and the vanilla to the cream cheese mixture; beat just until mixed.

9. Fold in 3/4 cup chocolate chips.

10. Pour mixture into prepared crust.

11. Sprinkle with remaining chocolate chips.

12. Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water.

13. Place in oven and bake at 325° for 50-55 minutes or until center is almost set.

14. Cool on a wire rack for 1 hour.

15. Refrigerate overnight.

16. Remove sides of the pan.

17. Let stand at room temperature for 30 minutes before serving.

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