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1
Preheat oven to 325 degrees F.
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2
Tightly wrap bottom of 9-inch springform pan with heavy-duty aluminum foil.
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3
Place chocolate in microwave safe bowl.
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4
Microwave on med. power for 1 min. Stir.
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5
Microwave at 30 sec. intervals until chocolate is smooth. Let cool.
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6
Meanwhile, beat cream cheese in mixing bowl until fluffy, using electric mixer at low speed.
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7
Gradually add splenda and beat until blended (be careful, it's feather light and will fly out of the bowl if you're too agressive with the beaters).
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8
Add eggs, one at a time, beating after each addition.
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9
Dissolve salt in hot coffee.
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10
Beat in vanilla and melted chocolate until blended.
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11
Pour mixture into pan and place in a roasting pan
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12
Pour hot water into roasting pan until the water comes up to about half way up the side of the springform pan.
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13
Bake for 55 to 60 min. or until center is firm.
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14
Leave cheesecake in oven (turn off) prop oven door open and let cool in oven for 1 hour.
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15
Remove cheesecake from roasting pan.
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16
Cool cheesecake in the pan on wire rack.
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17
When cheesecake is cooled, cover with aluminum foil and chill at least 6 hours or overnight.
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18
Then remove sides of springform and cut into 12 wedges.
