1 pkg. (8½ oz) chocolate wafers (or use chocolate graham crackers)
3 tbsp. butter, melted
8 Heath Bars, divided (or substitute Skor bars)
1⅓ cups heavy cream, divided
5 tbsp. instant dry coffee crystals
3 8-oz. pkgs. cream cheese, at room temperature
1 cup sugar
1 tbsp. vanilla
1 11½ oz. pkg. milk chocolate chips
In a food processor fitted with a steel blade, process wafers until fine crumbs are formed. Mix with melted butter, and press into the bottom and partially up the sides of a 9-inch springform pan. Cut a wax paper circle to fit bottom of pan before you do this.
Finely chop four of the Heath bars, sprinkle chopped candy over the crust.
Refrigerate while preparing filling.
Heat ½ cup cream in the top of a double boiler until warm enough to dissolve coffee crystals. Stir in coffee, and refrigerate 15 minutes.
With an electric mixer, beat cream cheese and sugar until smooth. Beat in 1/2 cup cream, eggs, and vanilla until well mixed. Slowly beat in coffee/cream mixture until well mixed. Continue beating for 10 minutes. Turn mixture into candy topped crust.
Bake in a pre-heated 325 degree oven for one hour and fifteen to twenty minutes, or until cake looks set around the edges and center jiggles slightly. Cool cake on a wire rack before refrigerating.
Combine milk chocolate chips with remaining ⅓ cup cream in the top of a double boiler. Heat until smooth when stirred. Cool in fridge until cool enough to spread over the top of the cheesecake.
Spread cooled chocolate mixture over the top of cooled cheesecake. Break remaining candy bars into bite-sized pieces, sprinkle over cheesecake. Refrigerate until well chilled.
So delicious that Stella earned a marriage proposal from a 19-year-old boy after he took his first bite. Stella was 43 years old at the time! Cheesecakes are easy to make, it’s the assembly that’s time consuming. Baking will go more quickly if you have your ingredients prepped and assembled in order of use.
Heath Bar Mocha Cheesecake