- 1 cookie crumb or graham cracker crust for an 8-inch springform pan
- 6 ounces semisweet chocolate
- 24 ounces cream cheese
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup whipping cream
- 1/3 cup strong black coffee
- 1 teaspoon vanilla extract
Preheat oven to 350° F (180° C/Gas Mark 4).
Prepare the crust and pat into the bottom of an 8-inch springform pan.
Melt the chocolate in top part of double boiler or a bowl over hot water.
Meanwhile, in a large mixing bowl, beat together the cream cheese and the sugar until light. Add the eggs, one at a time, beating thoroughly after each. Beat in the cream.
Pour the melted chocolate slowly into the cheese mixture; add the strong black coffee and vanilla extract. Mix until well blended.
Pour the mixture into the prepared 8-inch crust and bake for about 45 minutes, or until edges of the cake are puffed up slightly and set. The middle of the cheesecake will still be soft. Cool in the oven with the door ajar. Chill. Store covered in refrigerator.