| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Passive Time | 30 minutes |
| Servings |
people
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Ingredients
Crust
- 6 tablespoons butter melted
- 9 ounces chocolate wafer cookies
Filling
- 24 ounces cream cheese at room temp.
- 2 tablespoons instant espresso powder
- 1 tablespoon(s) water
- 1/4 cup(s) butter melted and cooled
- 1 tablespoon(s) finely ground coffee
- 1 cup(s) sugar
- 3 eggs
Swirl
- 6 ounces semi-sweet chocolate chopped
- 1/4 cup(s) whipping cream
Ingredients
Crust
Filling
Swirl
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Instructions
- Preheat oven to 400 degrees.
- Finely grind cookies or graham crackers. Add butter. Press into bottom and 1 ½” up sides of springform pan. Wrap outside of pan with aluminum foil.
- Dissolve espresso powder in water. Beat cream cheese until smooth. Add sugar and beat until light and fluffy. Add eggs one at a time and beat well after each. Add butter, coffee and espresso.
- Combine chocolate and cream in saucepan and heat to melt chocolate.
- Pour half of the filling (about 2 1/2 c.) into crust. Drop 5 Tbsp. melted chocolate by Tbsp. around edge of filling and swirl. Pour remaining cream cheese filling. Drop remaining chocolate into center 6” of filling by tablespoon. Swirl.
- Bake until edges are puffed and beginning to crack. Top should be a golden brown (about 40 minutes).
Recipe Notes
Center will not be set. Cool & chill overnight. May be prepared 3 days ahead. Use knife to loosen edges. Let stand at room temperature for 30 min.
