This lovely recipe is from my friend in VA. She said she and mocha have something in common... LMAO!!!!
My hubby drinks a lot of coffee and this cheesecake is good for him. When he came home for lunch today, I just had to let him try the cheesecake before he goes back to work. So... after he takes the first bite, he gave me, thumbs up and said "bake this cheesecake from now on..." I was so happy that he likes it.
But initially... After I took out the cheesecake from the oven, I thought I had baked it too long, that's why there were some cracks. It also rose high, then I left it to cool down and later, when I checked on it again, it already shrunk.. lol.. I thought my cheesecake won't be any good.. It was funny too because, I didn't take the first bite, I let hubby do the honor. Lol!!(dont tell him, he is my "guinea pig" to try all my cookings.. just kidding hun...
Many thanks Zee.♥♥♥ I'll bake one for you when you come visit..;)
2 cups chocolate wafer crumbs (about 32 wafers) (I used vanilla wafers and add 2 tsp of cocoa)
1/2 cup sugar
1/2 cup butter, melted
3 packages (8ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all purpose flour
1/3 cup heavy whipping cream
1 tbsp instant coffee granules
1 tsp vanilla extract
1 cup (6 ounces) miniature semisweet chocolate chips, divided
In a bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside.
In a mixing bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs, beating on low speed just until combined.
In a small bowl, combine cream and coffee; let stand for 1 min.
Then add to the cream cheese mixture with vanilla; beat just until mixed. Stir in 3/4 cup choc chips. Pour into crust. Sprinkle with the remaining choc chips.
Bake at 325 F on the middle rack for 50 mins or until center is almost set.
Cool on wire rack for 1 hr. Refrigerate overnight. Removes sides of pan let stand at room temperature for 30mins before slicing.
- If you want to bake this cheesecake, I would advise to bake it one day earlier since you need to bake and keep it in the refrigerator for few hours (at least) or overnight before you finally slice the cheesecake.