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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
8 whole graham crackers, crushed |
5 tablespoons melted unsalted butter |
1 1/2 cups sugar |
1/2 cup whipping cream |
4 teaspoons instant espresso powder or coffee powder |
1 1/2 teaspoons vanilla extract |
4 8-ounce packages cream cheese, room temperature |
4 large eggs |
2 tablespoons all purpose flour |
1 cup (6 ounces) semisweet chocolate chips |
chocolate curls (optional) |
Directions:
1. Preheat oven to 350°F. Mix crackers, butter and 1/4 cup sugar in medium bowl; press onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust 10 minutes. Cool. Maintain oven temperature.
2. Combine cream, espresso powder and vanilla in small bowl; set aside. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in remaining 1 1/4 cups sugar, then eggs 1 at a time. Beat in flour. Stir espresso mixture until powder dissolves; beat into cream cheese mixture. Stir in chocolate chips. Pour batter over crust. Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes. Cool on rack 30 minutes; chill cake uncovered until cold, about 6 hours. Cover; keep chilled at least 1 day and up to 2 days.
3. Cut around cake to loosen. Release pan sides. Top with curls, if desired.
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