Ingredients:
1 1/2 cups chocolate wafer crumbs
1/3 cup finely chopped pecans
2 tablespoons sugar
1/3 cup butter, melted ( no substitutes)
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1 tablespoon lemon juice
1 teaspoon grated lemons, rind of
1 teaspoon vanilla extract
2 eggs, seperated
6 ounces semi-sweet chocolate chips
5 tablespoons butter, cubed
4 egg yolks
1/4 cup confectioners’ sugar
2 tablespoons strong brewed coffee
1 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped
chocolate sprinkles (optional)
additional whipped cream (optional)
Directions:
In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter.
Press onto bottom and 1 1/2 inches up the sides of a greased 9 inch springform pan.
Place pan on a baking sheet.
Bake at 375 for 8 minutes.
Cool on a wire rack.
Reduce heat to 325.
In a mixing bowl, beat cream cheese, sugar, lemon juice, lemon peel and vanilla until smooth.
Add egg yolks; beat on low speed just until combined.
In a small mixing bowl, beat egg whites on high until stiff peaks form; fold into cream cheese mixture.
Pour into crust.
Return pan to baking sheet.
Bake for 25-30 minutes or until center is almost set.
Cool on a wire rack for 10 minutes.
Carefully run knife around edge of pan to loosen; cool 1 hour longer.
Refrigerate until completely cooled.
In a microwave, melt chocolate and butter.
Cool for 10 minutes.
In a small heavy saucepan, whisk egg yolks, sugar and coffee.
Cook and stir over low heat until mixture reaches 160; stir in vanilla.
Whisk in chocolate mixture.
Set saucepan in ice and stir until cooled, about 2 minutes.
Fold in whipped cream.
Spread over cheesecake and refrigerate until set.
Remove sides of pan.
Garnish with dessert decorations and whipped cream, if desired.
Refrigerate leftovers.
Servings: 12
Time preparation: 30 min.
Time total: 75 min.