Recipe - Heath Bar Mocha Cheesecake

8 Heath English Toffee bars
1 3/8 ounce Size
CRUST
9 ounce Chocolate wafer cookies
3 tablespoon Butter melted
FILLING
1 1/3 cup Heavy cream
5 tablespoon Instant coffee crystals
24 ounce Cream cheese softened
1 cup Sugar
4 Eggs
1 tablespoon Vanilla extract
TOPPING
12 ounce Milk chocolate chips

Preheat oven to 325~. Coarsely chop 4 Heath bars. Finely chop remaining 4
bars. Reserve separately. CRUST: IN a food processor, grind cookies into
fine crumbs. Add melted butter and process until mixed. Press into bottom
and about 1" up sides of a 9 1/2" springform pan. Sprinkle coarsely chopped
Heat bars over crust. Refrigerate while preparing filling. FILLING: In a
1cup glass measure, combine One half cup cream and coffee crystals. Heat in a
microwave oven on HIGH 4060 seconds, or until coffee dissolves when
stirred. Refrigerate until cool, about 15 minutes. IN a large bowl, beat
together cream cheese and sugar with an electric mixer on medium speed
until smooth, 12 minutes. Beat in One half cup cream, eggs, and vanilla until
well mixed, 12 minutes. With mixer on low speed, beat in chilled
coffeecream mixture; continue beating 5 minutes. Turn into prepared crust.
Bake 1 hour and 1520 minutes, or until cheesecake looks set around edges
and center still jiggles slightly. Let cake cool; then refrigerate.
TOPPING: When cake is cool, in top of a double boiler, heat together
chocolate chips and remaining 1/3 cup cream, stirring often, until melted
and smooth. Let cool in refrigerator until slightly thickened. Spread
topping over cheesecake. Sprinkle finely chopped candy bars on top.
Refrigerate until chocolate layer is set and cake is well chilled, 6 hours.
Run a knife around edge of pan to loosen cake and remove springform side of
pan.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip