- 9 ounces chocolate wafer cookies
- 1 T. sugar
- 4 T. melted butter
- 8 ounces unsweetened chocolate, chopped
- 8 ounces bittersweet chocolate chips
- 1 ½ c. sugar
- 1 t. instant espresso powder
- 32 ounces softened cream cheese
- 4 eggs
Preheat the oven to 350º F. Spray a 9” spring form pan with a non-stick cooking spray and wrap the bottom and sides of the pan with aluminum foil to prevent water seepage during backing.
In a food processor, chop the wafer cookies until completely crumbled. Mix in the sugar and butter and process until completely blended. Pat into the bottom of the spring form pan.
Melt the unsweetened chocolate and the chocolate chips in the microwave or on the cooktop in a double boiler. In a mixing bowl, place the sugar, melted chocolate and espresso powder. Blend until well incorporated scraping down the sides of the bowl often to prevent hardening of the chocolate. Mix in the cream cheese and blend well. Add eggs one at a time and mix until smooth and creamy. Pour into the spring form pan and tamp down to release any air bubbles. Smooth over the top with the flat edge of a knife.
Create a water bath for the cheesecake but placing the wrapped spring form pan in a larger baking pan and filling the external pan with water up about 1 inch. Place the “waterbathed” cheesecake in the oven and bake for 1 hour and 30 minutes. At the end of the bake time, turn off the oven door and open the oven door a few inches to slowly allow the heat to dissipate. Leave in the oven cooling for an hour then remove to the counter and take the spring form out of the water bath. Run a knife around the edge of the cake to be sure the cheesecake is releasing well. Cool completely then remove the ring from the pan. Chill for at least one hour in the refrigerator before slicing. Serve with whipped cream and raspberries. Serves 16.