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Heath Bar Mocha Cheesecake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Heath English Toffee bars -- 1.4 oz size
-----CRUST-----
9 ounces Chocolate wafer cookies
3 tablespoons Butter -- melted
-----FILLING-----
1 1/3 cups Heavy cream
5 tablespoons Instant coffee crystals
24 ounces Cream cheese -- softened
1 cup Sugar
4 Eggs
1 tablespoon Vanilla extract
-----TOPPING-----
12 ounces Milk chocolate chips
Preheat oven to 325~. Coarsely chop 4 Heath bars.
Finely chop remaining 4 bars. Reserve separately.
CRUST: IN a food processor, grind cookies into fine crumbs. Add melted butter
and process until mixed.
Press into bottom and about 1" up sides of a 9 1/2" springform pan.
Sprinkle coarsely chopped Heat bars over crust. Refrigerate while preparing
filling.
FILLING: In a 1-cup glass measure, combine 1/2 cup cream and coffee crystals.
Heat in a microwave oven on HIGH 40-60 seconds, or until coffee dissolves when
stirred. Refrigerate until cool, about 15 minutes. IN a large bowl, beat
together cream cheese and sugar with an electric mixer on medium speed until
smooth, 1-2 minutes. Beat in 1/2 cup cream, eggs, and vanilla until well mixed,
1-2 minutes. With mixer on low speed, beat in chilled coffee-cream mixture;
continue beating 5 minutes. Turn into prepared crust. Bake 1 hour and 15-20
minutes, or until cheesecake looks set around edges and center still jiggles
slightly. Let cake cool; then refrigerate.
TOPPING: When cake is cool, in top of a double boiler, heat together chocolate
chips and remaining 1/3 cup cream, stirring often, until melted and smooth. Let
cool in refrigerator until slightly thickened. Spread topping over cheesecake.
Sprinkle finely chopped candy bars on top. Refrigerate until chocolate layer is
set and cake is well chilled, 6 hours. Run a knife around edge of pan to loosen
cake and remove springform side of pan.
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