• Crust:
  • 1-1/2 cups chocolate wafer crumbs
  • ⅓ cup sugar
  • 6 tablespoons butter, melted
  • Filling:
  • 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)
  1. Grease a 9-inch springform pan, wrap the exterior with heavy duty foil, and set aside. (Or use the cheesecake moat!)
  2. In a large bowl, combine the wafer crumbs, sugar, and butter. Press onto the bottom of prepared pan.
  3. In a heat safe bowl, microwave the cream until hot. Add the coffee granules, mix to combine, and set aside until cool.
  4. In a mixer fit with the paddle attachment, beat the cream cheese and sugar until smooth.
  5. Beat in coffee mixture and vanilla.
  6. Add eggs, one at a time, and beat on low speed just until combined.
  7. Fold in ¾ cup chocolate chips, then pour into the crust.
  8. Sprinkle with remaining chips.
  9. Add about 1 inch of very hot water to a roasting pan or similar sized baking dish. Set cheesecake into the water.
  10. 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
  11. Before serving, garnish cake with fresh whipped cream and chocolate-covered espresso beans, if desired.
Recipe by Hugs and Cookies XOXO at