- 1 ¾ cups finely crushed chocolate wafers
- 1/3 cup butter, melted
- 2 oz semisweet chocolate, chopped
- 2 Tbsp water
- 1 Tbsp instant espresso coffee powder
- 2 Tbsp water
- 24 oz cream cheese, softened
- 1 cup sugar
- 2 Tbsp all-purpose flour
- 1 tsp vanilla
- 4 eggs, slightly beaten
Preheat oven to 350 F. In small saucepan combine chocolate, water and instant espresso. Cook and stir over low heat until chocolate starts to melts. Remove from heat. Stir until smooth. Stir in water and cool. In large mixer bowl, beat cream cheese, sugar, flour and vanilla with electric mixer on medium speed until smooth. Add eggs all at once, beating on low speed just until mixed. Do not over beat. Reserve 2 cups of the cream cheese mixture, stirring just until combined. Pour chocolate mixture into crust. Bake in a 350 F oven 30 minutes or until sides are set (center will be soft). Remove reserved mixture from refrigerator 10 minutes before needed. Gently pull out oven rack just far enough to reach inside of pan. Carefully pour reserved mixture in a ring over outside edge of chocolate mixture, where chocolate mixture is set. Gently spread evenly over entire surface. Bake cheesecake 20 to 25 minutes more or until center appears nearly set when gently shaken. Cool 10 minutes on a wire rack. Loosen sides of cheesecake from pan. Cool 30 minutes. Remove sides of pan. Cool completely. Chill cheesecake 4 to 24 hours before serving. Store any remaining cheesecake, covered in refrigerator up to 3 days.
In a mixing bowl, combine crushed wafers and melted butter. Press mixture evenly onto bottom and 2-inches up sides of an ungreased 8-inch springform pan. Press pan on a baking sheet. Chill until needed.