Blog Post #5 - Coffee Toffee Cheesecake

Background: While this recipe is quite simple, it is the most valuable recipe I can think of. Yes, I could have written this blog post about food that is in close relation to my ethnicity but I decided to mention my favorite desserts: Coffee Toffee Cheesecake. When it comes to holidays or special events, my family always has a special dessert that is so out of the ordinary that it surprises all of us. Ever since I was a young child, my mother was always the one to bake or create these delicacies. It’s fair to mention, that I was there with her for the majority of the time but that was only so I can lick off the supplies. But with the Coffee Toffee Cheesecake, this was the first time my mom was going to make something completely new. She was unaware of what to do plus the directions were all in English and she couldn’t read it. So, I decided to help. This was the first time I have ever helped her making these lovely treats and I was excited. The end result was simply perfect, it was better than either of us expected and we were so proud. Everyone loved it, and ever since then I help her bake and create desserts. So, this is the recipe of Coffee Toffee Cheesecake: 

Ingredients 

• 2-1/2 cups chocolate wafer crumbs 
• 1/2 cup butter, melted 
• 2 tablespoons sugar 
• FILLING: 
• 1 cup (6 ounces) semisweet chocolate chips 
• 1/4 cup heavy whipping cream 
• 4 teaspoons instant coffee granules 
• 3 packages (8 ounces each) cream cheese, softened 
• 1-1/3 cups sugar 
• 1-1/2 cups sour cream 
• 1 tablespoon vanilla extract 
• 1/8 teaspoon salt 
• 3 large eggs, lightly beaten 
• 4 Heath candy bars (1.4 ounces each), chopped 
• 1 dark chocolate candy bar (1.45 ounces) 

Directions 

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine wafer crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. 
• In a microwave-safe bowl, melt chips and cream; stir until smooth. Stir in coffee granules until dissolved. Set aside. 
• In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and salt; gradually beat in chocolate mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1-1/2 in. of hot water to larger pan. 
• Bake at 350° for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Sprinkle with Heath bars. 
• Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Chop the dark chocolate candy bar; melt in a microwave and stir until smooth. Drizzle over top of cheesecake.