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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Ingredients:
chocolate crust |
1 (8-oz.) package cream cheese, softened |
1 (3-oz.) package cream cheese, softened |
2/3 cup sugar |
6 large eggs |
1/3 cup whipping cream |
2 teaspoons instant coffee granules |
9 (1-oz.) semisweet chocolate baking squares |
1 tablespoon plus 1 tsp. vanilla extract |
garnishes: powdered sugar, chocolate-covered coffee beans, thawed whipped topping |
Directions:
1. Prepare Chocolate Crust as directed. Increase oven temperature to 375°.
2. Beat cream cheese and sugar at medium speed with an electric mixer 2 to 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
3. Microwave whipping cream in a 1-cup microwave-safe measuring cup at HIGH 30 seconds or until very hot. Stir in coffee granules until completely dissolved. Cool coffee mixture slightly.
4. Microwave chocolate in a microwave-safe bowl at HIGH 1 minute. Microwave 1 more minute, stirring at 15-second intervals. Add melted chocolate, vanilla, and coffee mixture to cream cheese mixture. Beat at low speed just until blended. Pour mixture into prepared Chocolate Crust.
5. Bake at 375° for 30 minutes or until edges are firm and center is still soft. Let cool to room temperature (about 1 hour); cover and chill 8 hours. Cut into squares. Garnish, if desired.
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