Love cheesecake? Love chocolate? Love coffee? Hate leftovers? This cheesecake will take care of all your needs. The last time I made it, certain nameless coworkers demolished it before I could get a piece.
Plus. this is a diet recipe! The lady who gave it to me loved to bake but didn't want the extra calories. Her solution was to add coffee flavoring to all of her recipes because she hated coffee. Whatever. For me, the coffee flavor is an extra treat and the extra calories can be put to good use while I'm running.
- 1 cup chocolate wafers cookies or chocolate graham crackers
- 1 tablespoon sugar
- 3 tablespoons melted butter
- Cheesecake filling
- 16 oz cream cheese (2 eight ounce packages)
- 1 cup sugar
- 4 eggs
- 2 teaspoons vanilla
- 6 oz semi sweet chocolate
- 2 teaspoons instant espresso powder
- ¾ mini semi sweet chocolate chips
The closest grocery store doesn't carry chocolate wafer cookies, so I made an adorable substitution.
Process chocolate cookies, 1 tablespoon sugar, and 3 tablespoons melted butter in food processor.
Press into bottom of ungreased 8" springform pan
Cube cream cheese. I used neufchatel because I like the tangier taste, not because I had illusions about saving calories.
Melt 6 oz semi sweet chocolate in microwave, being careful not to overcook. Process cream cheese, 1 cup sugar, eggs, vanilla, espresso, and melted chocolate in food processor
Pour filling into crust
Sprinkle with mini chocolate chips. Bake 70 minutes @ 325°, until cheesecake passes the toothpick test
Run knife along edge as soon as cheesecake comes out of oven. Set cheesecake on wire rack and allow to cool a few hours. Run knife along edge again before removing collar.
The cheesecake will sink noticeably as it cools.
But still looks good enough to eat....