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1 1/2 cups finely crushed chocolate wafers 1/3 cup butter 1/2 tablespoon granulated sugar FOR THE FILLING: 2 squares (1 oz each) semi-sweet chocolate 2 packages (8 oz each) cream cheese, room temperature 4 eggs 3/4 cup sugar 2 to 3 teaspoons instant coffee 1 dashes salt
Butter sides and bottom of an 8 inch springform pan.
Combine wafer crumbs, butter and sugar. Press crumb mixture evenly onto bottom of pan.
Melt chocolate over hot, but not boiling water. Stir until smooth.
Beat cream cheese until soft and smooth. Add eggs, one at a time to cream cheese. Gradually add sugar mixing until well blended. Add melted chocolate, instant coffee and salt. Stir until blended. Turn mixture into prepared pan.
Bake cake at 350 degrees F in center of oven for about 40 minutes or until cake center is almost set, it will firm when chilled. Let cheesecake cool on counter for about 45 minutes cover and chill for at lest 4 hours or overnight.
TO SERVE: Remove sides of pan. Garnish with chocolate leaves and/or fresh raspberries.