ESPRESSO HEATH BAR MILK CHOCOLATE CHEESECAKE
2¼ c graham crackers, finely ground
½ c light brown sugar
½ c melted unsalted butter
4- 8oz. packages) cream cheese, softened
¾ c sugar
5 eggs, room temperature
1/2 c heavy cream
4 tsp. instant coffee
2c milk chocolate, melted
2c heath bar pieces, divided
Ganache topping, recipe follows
Whip cream and chocolate sauce for garnish
½ # bittersweet chocolate
¾ c heavy cream
To make the crust, preheat oven to 350˚ F. In a food processor, pulse the grahams to make a fine crumb. In a medium size bowl, combine the grahams, light brown sugar and butter. Press the mixture to the bottom of a 9” spring form pan making sure the crust looks even. Bake for 10 minutes to crisp up the crust. Take out of the oven and let cool. To prepare the pan for the filing, wrap the bottom and sides of the spring form pan with plastic wrap and two pieces of foil, set aside. In a microwave safe bowl, melt the chocolate at 50% power and set aside.
In the bowl of an electric mixer with a paddle attachment, cream the sugar and cream cheese until nice and smooth scraping the bowl several times. Add the eggs, one at a time scraping the bowl after each addition. Heat the heavy cream and add the instant coffee mixture to dissolve. Slowly add the coffee mixture to the cream cheese mixture. Add the melted chocolate making sure it is well incorporated. Fold in the heath bar pieces reserving a ¼ cup for the topping. Pour the filling into the prepared spring form pan. Set the spring form in a larger baking pan and place it in the oven. Pour hot water into the pan to reach halfway up the sides of the pan. Bake for about 1 ½ or until the filling is set around the edges but jiggles slightly in the middle. Remove from the oven and let it sit in the water bath until completely cooled. Cover and refrigerate over night.
To make the ganache topping, in a microwave safe container heat the heavy cream to a boil. Pour the cream over the chocolate chips and let sit for two minutes. Stir until it comes together. Use immediately, refrigerate any extra in the refrigerator.
To finish the cheesecake pour the ganache topping on top and even it out with a spatula. Sprinkle the ¼ cup of heath bar on top. Garnish with whip cream and chocolate sauce! Enjoy