Ingredients
1
1/2 cups chocolate wafer crumbs
1/3
cup finely chopped pecans
2
(8 oz.) packages cream cheese, softened
1
tsp. grated lemon, rind of
6
oz. semi-sweet chocolate chips
1/4
cup confectioners' sugar
2
tbsp. strong brewed coffee
1/2
cup heavy whipping cream, whipped
Chocolate sprinkles (optional)
Additional whipped cream (optional)
Directions
1.
In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter.
2.
Press onto bottom and 1 1/2 inches up the sides of a greased 9 inch springform pan.
3.
Place pan on a baking sheet.
4.
Bake at 375 for 8 minutes.
7.
In a mixing bowl, beat cream cheese, sugar, lemon juice, lemon peel and vanilla until smooth.
9.
Beat on low speed just until combined.
10.
In a small mixing bowl, beat egg whites on high until stiff peaks form.
11.
Fold into cream cheese mixture.
13.
Return pan to baking sheet.
14.
Bake for 25-30 minutes or until center is almost set.
15.
Cool on a wire rack for 10 minutes.
16.
Carefully run knife around edge of pan to loosen.
18.
Refrigerate until completely cooled.
19.
In a microwave, melt chocolate and butter.
21.
In a small heavy saucepan, whisk egg yolks, sugar and coffee.
22.
Cook and stir over low heat until mixture reaches 160.
24.
Whisk in chocolate mixture.
25.
Set saucepan in ice and stir until cooled, about 2 minutes.
26.
Fold in whipped cream.
27.
Spread over cheesecake and refrigerate until set.
29.
Garnish with dessert decorations and whipped cream, if desired.
30.
Refrigerate leftovers.
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