- 1-1/2 cups chocolate wafer crumbs
- ⅓ cup sugar
- 6 tablespoons butter, melted
- ½ cup heavy whipping cream
- 1 tablespoon instant coffee granules
- 24 ounces cream cheese, at room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- 3 eggs, at room temperature
- 1 cup (6 ounces) miniature semisweet chocolate chips, divided
- fresh whipped cream (2 cups cream beat with ¼ cup powdered sugar)
- Grease a 9-inch springform pan, wrap the exterior with heavy duty foil, and set aside. (Or use the cheesecake moat!)
- In a large bowl, combine the wafer crumbs, sugar, and butter. Press onto the bottom of prepared pan.
- In a heat safe bowl, microwave the cream until hot. Add the coffee granules, mix to combine, and set aside until cool.
- In a mixer fit with the paddle attachment, beat the cream cheese and sugar until smooth.
- Beat in coffee mixture and vanilla.
- Add eggs, one at a time, and beat on low speed just until combined.
- Fold in ¾ cup chocolate chips, then pour into the crust.
- Sprinkle with remaining chips.
- Add about 1 inch of very hot water to a roasting pan or similar sized baking dish. Set cheesecake into the water.
- Bake at 325° for approx 70-75 minutes or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen, then cool one hour or more then refrigerate overnight
- Before serving, garnish cake with fresh whipped cream and chocolate-covered espresso beans, if desired.
You may want to check out this Cheesecake Moat! I use it for every cheesecake I make! It eliminates having to use a roasting pan and risk getting water in your pan.