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1-1/4 C. zwieback crumbs
1 T. sugar
1/4 cup butter or margarine, melted
12 oz. semi-sweet chocolate
1/2 cup hot coffee
2 (8oz.) pkg. cream cheese, softened
1 C. sugar
2 t. vanilla
1/4 t. salt
1 C. whipping cream
Grease bottom & sides of 9 inch springform pan. Combine crumbs & 1T. sugar. Sprinkle some crumbs around pan to coat sides. Add melted butter to remaining crumbs; blend well. Press mixture in bottom of prepared pan.
Melt chocolate in coffee in top of double broiler over hot water. Beat cream cheese until light & fluffy. Gradually add sugar beating constantly. Scrape sides of bowl and continue beating. Add eggs one at a time, beating well after each. Stir in vanilla & salt. Beat in melted chocolate until blended. Pour mixture into prepared crust; bake at 325 for 55 minutes. Turn oven off; let cheesecake cool in oven with door ajar 2-3 hours. Remove sides of pan. Spread to with whipped cream; sprinkle with shaved chocolate.