-
1
Preheat oven to 325F (160C).
-
2
Coarsely chop 4 Heath bars.
-
3
Finely chop remaining 4 bars.
-
4
Reserve separately.
-
5
CRUST: IN a food processor, grind cookies into fine crumbs.
-
6
Add melted butter and process until mixed.
-
7
Press into bottom and about 1 inch up sides of a 9 1/2 inch springform pan.
-
8
Sprinkle coarsely chopped Heat bars over crust.
-
9
Refrigerate while preparing filling.
-
10
FILLING: In a 1-cup glass measure, combine 1/2 cup cream and coffee crystals.
-
11
Heat in a microwave oven on HIGH 40 to 60 seconds, or until coffee dissolves when stirred.
-
12
Refrigerate until cool, about 15 minutes.
-
13
IN a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until smooth, 1 to 2 minutes.
-
14
Beat in 1/2 cup cream, eggs, and vanilla until well mixed, 1 to 2 minutes.
-
15
With mixer on low speed, beat in chilled coffee-cream mixture; continue beating 5 minutes.
-
16
Turn into prepared crust.
-
17
Bake 1 hour and 15 to 20 minutes, or until cheesecake looks set around edges and center still jiggles slightly.
-
18
Let cake cool; then refrigerate.
-
19
TOPPING: When cake is cool, in top of a double boiler, heat together chocolate chips and remaining 13 cup cream, stirring often, until melted and smooth.
-
20
Let cool in refrigerator until slightly thickened.
-
21
Spread topping over cheesecake.
-
22
Sprinkle finely chopped candy bars on top.
-
23
Refrigerate until chocolate layer is set and cake is well chilled, 6 hours.
-
24
Run a knife around edge of pan to loosen cake and remove springform side of pan.
