Ingredients:
2 cups chocolate graham crackers, crushed
6 tablespoons margarine, melted
2 tablespoons sugar
1 teaspoon cinnamon
24 ounces cream cheese
2/3 cup sugar
3 eggs
2 teaspoons instant espresso coffee powder
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1 cup semi-sweet chocolate chips, melted
1 1/2 cups heavy cream, unbeaten
1/2 cup semi-sweet chocolate chips
1 tablespoon margarine
2 -3 teaspoons milk
1 1/2 teaspoons corn syrup
Directions:
Crust:.
Mix ingredients together and press firmly into a 9 or 10 inch springform pan.
Filling:.
Combine cream cheese and sugar in a large bowl, beating until smooth and creamy.
Combine coffee and vanilla in a small bowl, stirring to dissolve granules.
Add eggs and coffee mixture to cream cheese mixture, beating until blended.
Add cup of melted chocolate chips and heavy cream stirring until mixed.
Pour into crust.
Bake at 275F for 1 1/2 hours in center of oven.
Turn oven off and leave cake in for another 45 minutes.
Take out of oven and cool completely.
Remove form sides of pan by running a butter knife around the inside edge. Release cake from sides of pan and refrigerate at least 4 hours.
Topping:.
In a small saucepan on low heat, combine 1/2 cup of chocolate chips and 1 T. margarine with 2 t. milk and 1 1/2 t. corn syrup, stirring until smooth.
Add extra milk as needed for spreading consistency.
Spoon and gently spread over chilled cheesecake.
Refrigerate shortly, but not until topping is set.
Use a sharp knife to score top into 12-16 pieces before topping has completely set. Now refrigerate at least two more hours to set topping.
To serve; run sharp knife over scored lines.
Note: Butter sometimes seeps through pan during baking. I recommend putting a foil-lined cookie sheet on bottom rack below cake.
Servings: 12-16
Time preparation: 45 min.
Time total: 135 min.