*  Exported from  MasterCook  *
 
                         Heath Bar Mocha Cheesecake
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cheesecakes                      Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    Heath English Toffee bars -- 1.4 oz size
                         -----CRUST-----
    9      ounces        Chocolate wafer cookies
    3      tablespoons   Butter -- melted
                         -----FILLING-----
    1 1/3  cups          Heavy cream
    5      tablespoons   Instant coffee crystals
   24      ounces        Cream cheese -- softened
    1      cup           Sugar
    4                    Eggs
    1      tablespoon    Vanilla extract
                         -----TOPPING-----
   12      ounces        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 1-cup glass measure, combine 1/2 cup cream and coffee crystals.
Heat in a microwave oven on HIGH 40-60 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, 1-2
minutes. Beat in 1/2 cup cream, eggs, and vanilla until well mixed, 1-2 minutes.
With mixer on low speed, beat in chilled coffee-cream mixture; continue beating 5
minutes. Turn into prepared crust. Bake 1 hour and 15-20 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.
 
 
 
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