Coffee Toffee Cheesecake

Name: Coffee Toffee Cheesecake
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Yield: 12 servings.
Ingredients: 2-1/2 cups chocolate wafer crumbs; 1/2 cup butter, melted; 2 tablespoons sugar; FILLING:; 1 cup 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)

TOTAL TIME: Prep: 45 min. Bake: 55 min. + chilling YIELD: 12 servings.

My husband and I host both sides of our families on Thanksgiving every year. I came up with this candy-topped cheesecake a few years ago, and everybody went nuts over it. —Tammy Baker, Bowling Green, Kentucky

Ingredients

2-1/2 cups chocolate wafer crumbs
1/2 cup butter, melted
2 tablespoons sugar
FILLING:
1 cup 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

1. 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.
2. In a microwave-safe bowl, melt chips and cream; stir until smooth. Stir in coffee granules until dissolved. Set aside.
3. 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.
4. 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.
5. 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.

Nutrition Facts

1 slice: 716 calories, 48g fat (29g saturated fat), 165mg cholesterol, 445mg sodium, 64g carbohydrate (50g sugars, 2g fiber), 10g protein.