- 1 cookie or graham cracker crumb crust for 8" springform pan, your favorite
- 6 ounces semisweet chocolate, (6 squares)
- 24 ounces cream cheese
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup heavy cream
- 1/3 cup very strong brewed black coffee
- 1 teaspoon vanilla extract
In a large mixing bowl, beat together the cream cheese and the sugar until light. Add the eggs, one at a time, beating well after each addition. Beat in the heavy cream.
Pour the melted chocolate slowly into the cheese mixture, then add the coffee and vanilla. Stir well to blend ingredients.
Pour the batter into a prepared crust and bake for about 45 minutes, or until edges of the cake are puffed up slightly. Cool in the oven with the door cracked open, then cool to room temperature. Chill thoroughly before serving; store in refrigerator.