INGREDIENTS:
Crust:
- 150 g (1.5 cups) Graham cracker crumbs (You could also do a chocolate cookie crumb base)
- 87g (6 Tablespoons) unsalted butter
- 67g (1/3rd cup) sugar
- pinch of salt
Filling:
- 12 oz (2 cups) semisweet chocolate chips (use the best chocolate you can get)
- 1 tsp espresso granules (or more depending how much coffee flavor you like)
- 2 8 oz packages of cream cheese
- 3/4 cup sugar
- 2 Tbsp flour
- 2 eggs
- 1 tsp vanilla extract
Whipped cream (I added half a vanilla bean to my whipped cream and the flavor was perfect with the cheesecake) and strawberries for serving
METHOD:
In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside.
- In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust.
- Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- Serve slices with whipped cream, strawberries and Abelour Scotch (or at least that's what we did :). Refrigerate leftovers.
- Note: Can be made up to a day ahead and the leftovers on day 3 were actually even better.
