Coffee Toffee Cheesecake
Ingredients
212 cups chocolate wafer crumbs
12 cup butter melted
2 tablespoons sugar
filling
1 cup semisweet chocolate chips
14 cup heavy whipping cream
4 teaspoons instant coffee granules
3 packages 8 ounces each cream cheese softened
113 cups sugar
112 cups sour cream
1 tablespoon vanilla extract
18 teaspoon salt
3 large eggs lightly beaten
4 Heath candy bars 1 4 ounces each chopped
1 dark chocolate candy bar 1 45 ounces
Directions
Place a greased 9in. springform pan on a double thickness of heavyduty foil about 18 in. square. Securely wrap foil around pan. In a small bowl combine wafer crumbs butter and sugar. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350 for 10 minutes. Cool on a wire rack.
In a microwavesafe bowl melt chips and cream stir until smooth. Stir in coffee granules until dissolved. Set aside.
In a large bowl beat cream cheese and sugar until smooth. Beat in the 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 112 in. of hot water to larger pan.
Bake at 350 for 5565 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Sprinkle with Heath bars.
Nutrition Facts
1 slice 716 calories 48g fat 29g saturated fat 165mg cholesterol 445mg sodium 64g carbohydrate 50g sugars 2g fiber 10g protein.
