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1
Crust:
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2
Mix ingredients together and press firmly into a 9 or 10 inch springform pan.
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3
Filling:
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4
Combine cream cheese and sugar in a large bowl, beating until smooth and creamy.
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5
Combine coffee and vanilla in a small bowl, stirring to dissolve granules.
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6
Add eggs and coffee mixture to cream cheese mixture, beating until blended.
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7
Add cup of melted chocolate chips and heavy cream stirring until mixed.
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8
Pour into crust.
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9
Bake at 275u00b0 for 1 1/2 hours in center of oven.
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10
Turn oven off and leave cake in for another 45 minutes.
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11
Take out of oven and cool completely.
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12
Remove form sides of pan by running a butter knife around the inside edge. Release cake from sides of pan and refrigerate at least 4 hours.
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13
Topping:
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14
In a small saucepan on low heat, combine 1/2 cup of chocolate chips and 1 T. margarine with 2 t. milk and 1 1/2 t. corn syrup, stirring until smooth.
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15
Add extra milk as needed for spreading consistency.
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16
Spoon and gently spread over chilled cheesecake.
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17
Refrigerate shortly, but not until topping is set.
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18
Use a sharp knife to score top into 12-16 pieces before topping has completely set. Now refrigerate at least two more hours to set topping.
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19
To serve; run sharp knife over scored lines.
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20
Note: Butter sometimes seeps through pan during baking. I recommend putting a foil-lined cookie sheet on bottom rack below cake.
