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
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In a mixing bowl, add the chocolate wafer crumbs and sugar; stir to mix.
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Add the melted butter; stir to combine.
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Press mixture onto the bottom and 2 inches up the sides of a greased 9-inch springform pan; set aside.
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In another mixing bowl, add the cream cheese and sugar; beat until smooth.
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Add the flour; beat well.
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Add the eggs; beat on low speed just until combined.
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In a smaller bowl, add the whipping cream and coffee granules; let sit for 1 minute.
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Add the coffee/whipping cream mixture and the vanilla to the cream cheese mixture; beat just until mixed.
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Fold in 3/4 cup chocolate chips.
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Pour mixture into prepared crust.
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Sprinkle with remaining chocolate chips.
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Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water.
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Place in oven and bake at 325° for 50-55 minutes or until center is almost set.
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Cool on a wire rack for 1 hour.
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Refrigerate overnight.
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Remove sides of the pan.
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Let stand at room temperature for 30 minutes before serving.