I'm finally getting around to filling in my recipe book. I'm ashamed to say I have been hoarding several recipe books and magazines for the past few YEARS. LOL.. but the good thing is, I have found a bunch of new recipes I want to try out and improve upon.. so more blog posts soon!

Mocha Chocolate Chip Cheesecake

Ingredients

CRUST:

2 cups chocolate wafer crumbs (about 32 wafers)

1/2 cup sugar

1/2 cup butter, melted

FILLING:

1/3 cup heavy whipping cream

1 tablespoon instant coffee granules

3 packages (8 ounces each) Philadelphia Cream Cheese, softened

1 cup sugar

3 tablespoons all-purpose flour

4 eggs, lightly beaten

1 teaspoon vanilla extract

1 cup (6 ounces) miniature semisweet chocolate chips, divided

Directions

In a large bowl, combine crumbs and sugar; stir in butter.
Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside.

*for the cupcake variation, just put the crumb mix into the cupcake tins and mash them into the bottom, for this I use a bent spoon.

In a small saucepan, combine cream and coffee granules; cook and stir until granuals are dissolved let stand for 1 minute.

In a large bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs, beating on low speed just until combined.

Add coffee mix to cream cheese mixture with vanilla; beat just until combined. Stir in 3/4 cup chocolate chips. Pour into crust. Sprinkle with remaining chocolate chips.
Bake at 325° for 50-55 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight.

*Tips:

-Let your eggs and cream cheese set out for about an hour to allow 

them to become room temperature before using them.

-I use Oreo cookies for the crumb crust. 

Just open the cookies and scrape out the cream and crush the wafers.