-
1
Make the chocolate crust:.
-
2
Preheat oven to 325u00b0F.
-
3
Tightly wrap bottom of 9-inch springform pan with heavy-duty aluminum foil.
-
4
Mix together cookie crumbs and melted butter in bowl until combined.
-
5
Press mixture into bottom of prepared pan.
-
6
Refrigerate crust while preparing filling.
-
7
Make the filling:.
-
8
Place chocolate in microwave-safe bowl.
-
9
Microwave on medium (50% power) for 1 minute. Stir.
-
10
Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
-
11
Beat cream cheese in mixing bowl until creamy, using electric mixer at low speed.
-
12
Gradually add sugar and beat until blended.
-
13
Add eggs, one at a time, beating after each addition.
-
14
Dissolve salt in hot coffee.
-
15
At low speed, slowly beat in the coffee.
-
16
Beat in vanilla and melted chocolate until blended.
-
17
Pour mixture over crust.
-
18
Place cheesecake in roasting pan.
-
19
Pour boiling water into roasting pan so that the water comes halfway up the side of the springform pan.
-
20
Bake for 60 to 70 minutes or until center is firm.
-
21
Leave cheesecake in the oven and turn off the oven.
-
22
Prop oven door open and allow cheesecake to cool in the oven for 1 hour.
-
23
Remove cheesecake from roasting pan.
-
24
Cool cheesecake in the pan on wire rack.
-
25
When cheesecake is cooled, cover pan with aluminum foil and refrigerate at least 6 hours or overnight.
-
26
Make the whipped cream topping:.
-
27
Loosen edge of cheesecake with a knife. Remove side of springform pan.
-
28
Beat cream, sugar and vanilla in mixing bowl until stiff peaks form, using electric mixer at medium speed.
-
29
Reserve 1 cup whipped cream for garnish.
-
30
Spread remaining cream over top of cheesecake.
-
31
Sprinkle with grated chocolate.
-
32
Fill a pastry bag fitted with a large closed star tip (such as Ateco #5) with reserved whipped cream.
-
33
Pipe a border of rosettes around edge of cheesecake.
-
34
Decorate with chocolate coffee beans.
-
35
Cut cheesecake into wedges.
