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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 9 |
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Very easy, very good! Ingredients:
1 1/2 cups vanilla wafer crumbs (about 40 cookies) |
1 teaspoon instant espresso coffee powder, dry |
2 tablespoons butter, melted |
16 ounces cream cheese, softened |
1/2 cup sugar |
2 eggs |
1/2 cup heavy cream |
1/4 cup rum or 1/4 teaspoon rum extract, mixed with |
1/4 cup water |
1 teaspoon vanilla |
1/2 cup semi-sweet chocolate chips |
2 tablespoons shortening |
1 teaspoon instant espresso coffee powder, dry |
Directions:
1. Heat oven to 350°.
2. Grease 9x9 pan.
3. Mix cookie crumbs, 1 tsp coffee and the butter thoroughly with fork.
4. Press evenly in bottom of pan.
5. Refrigerate while preparing cream cheese mixture.
6. Beat cream cheese until smooth and fluffy.
7. Beat in sugar, eggs, heavy cream, rum, and vanilla.
8. Spread mixture over crust.
9. Bake 20-25 mins or just until center is set.
10. Heat chocolate chips, shortening, and 1 tsp coffee until melted and smooth.
11. Pour over hot cheesecake and spread evenly.
12. Cool 30 mins at room temperature.
13. Cover loosely and refrigerate about 1 hour or until firm.
14. Store covered in refrigerator.
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