Place a greased 9 inch springform pan on a double thickness of tin foil (18 inches square). Securely wrap foil arond pan. In a small bowl combine wafer crubms, butter and sugar. Press onto bottom and 1 inch up the sides of the pan. Place pan on a baking sheet. Bake at 350 for 10 minutes. Cool on a wire rack.
Melt chips and crea in microwave, stir until smooth. Stir in coffee until dissolved. Set aside In a large bowl beat cream cheese and sugar until smooth. Beat in sour cream, vanilla and salt. Gradually beat in chocolate mixture. Add eggs, beat on low speed just until combined.
Pour into crust. Place springform pan in a large baking pan, add 1 1/2 inch of hot water in the pan.
Bake at 350 for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rach for 10 minutes. Sprinkle with heath bars. Carefully run a knife around edge of the pan to loosen, cool 1 hour longer. Refrigerate overnight. Chop dark chocolate candy bar, melt in microwave. Drizzle over cheesecake.
Originally Submitted
6/13/2010
0 Out of 5 from
0 reviews
You can add this Coffee Toffee Cheescake recipe to your own private DesktopCookbook.