Ingredients: |
Ingredients: -2 1/2 cups chocolate wafer crumbs
-1/2 cup butter, melted
-2 tsp. sugar
-1 cup semisweet chocolate chips
-1/4 cup heavy whipping cream
-4 tsp. instant coffee granules
-3 8oz. pkgs. cream cheese, softened
-1 1/3 cups sugar
-12 oz. (1 1/2 cups) sour cream
-1 tbsp. vanilla extract
-1/8 tsp. salt
-3 eggs, lightly beaten
-6 oz. of heath candy bar pieces
-1 dark chocolate candy bar
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Directions: |
Directions:Place a greased 9-in. springform pan on a double thickness of heavy-duty foil. Securely wrap around the pan. In a small bowl, combine wafer crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of the pan. PLace pan on a baking sheet. Bake at 350 degrees for 10 minutes and then cool on a wire rack. In a microwave-safe bowl, melt chips and cream; stir until smooth. Stir in coffee granules until dissolved. Set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla, and salt; gradually beat in chocolate mixture. Add eggs and beat on a low speed until just combined. Pour into crust. Place springform pan in a large baking pan; add 1 and 1/2 inches of hot water into the larger pan. Bake at 350 degrees for 55-65 minutes or until the center is just set and the top of the cake appears dull. (Be sure that while you are checking on the cake in the oven, do not open the oven door more than necessary! The air draft from the open door can cause the top of the cheesecake to crack.) Remove the springform pan from the water bath and cool on a wire rack for 10 minutes. Sprinkle with the heath bits. Carefully run a knife around the edge of the pan to loosen; cool one hour longer. Refrigerate overnight. Chop the dark chocolate candy bar; melt it in microwave and stir until smooth. Drizzle over cheesecake. |
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