Coffee Toffee Cheesecake

Prep: 45 minutes

Bake: 55 minutes & chilling

Makes: 12 servings

2 ½ cups chocolate wafer crumbs

½ cup butter, melted

2 tablespoons sugar

Filling:

1 cup 6 ounces semisweet chocolate chips

¼ cup heavy whipping cream

4 teaspoons instant coffee granules

3 packages (8 ounces each) cream cheese, softened

1 ⅓ cups sugar

1 ½ cups (12 ounces) sour cream

1 teaspoon salt

3 eggs, lightly beaten

4 heath candy bars, chopped

1 dark chocolate candy bar

1. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap the pan very tightly with foil. In a small bowl, combine wafer crumbs, butter and sugar. Press onto the bottom about 1 inch up the sides of the 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 to the side.
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 ½ 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 wire rack about ten minutes. Sprinkle with heath bars.
5. Carefully run a knife around the edge of the pan to loosen the cheesecake. Cool for 1 hour loner. Refrigerate overnight. Chop the dark chocolate candy bar; melt in a microwave and stir until smooth. Drizzle over top of cheesecake.