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Ingredients:
8 whole gram crackers, crushed
5 T melted unsalted butter
1 ½ cups sugar
½ cup whipping cream
4 tsp coffee powder or instant espresso powder
1 ½ tsp vanilla extract
4-8 oz cream cheese at room temperature
4 large eggs
2 T all-purpose flour
1 cup semi-sweet chocolate chips
Instructions:
Crust:
Preheat oven to 350 degrees. Mix crackers, butter and ¼ cup sugar in medium bowl: press onto bottom (not sides) of 9” diameter spring form pan with 2 3/4” high sides. Bake crust for 10 minutes. Cool. Maintain at oven temperature.
Filling:
Combine cream, espresso or coffee powder and vanilla in small bowl; set aside. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in remaining 1 ¼ cup sugar, then eggs one at a time. Beat in flour. Stir espresso mixture until powder dissolves; beat into cream cheese mixture. Stir in chocolate chips. Poor batter over crust. Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour & 15 minutes. Cool on rack 30 minutes; chill cake uncovered until cold (6 hours). Cover; keep chilled at least 1 day.
Cut around cake to loosen. Release pan sides. Cut & Serve.
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Copyright © 1999 - 2004 Lanier Publishing International
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