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The Ultimate Mochacinno Cheesecake
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1½ cups crushed chocolate wafer cookie crumbs
2 tbsps. sugar
¼ cup butter, melted
1 cup milk chocolate chips, divided
3 250g blocks regular or light cream cheese, at room temperature
¾ cup sugar
3 eggs
1 tbsp. instant coffee
3 tbsps. Tia Maria liqueur
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Preheat oven to 325*F. Combine cookie crumbs, sugar and melted butter until moistened; press onto bottom and halfway up the sides of ungreased 9-in. springform pan. Bake for 10 mins; remove from oven and cool. Sprinkle ½ cup chocolate chips.
Add cream cheese to bowl of electric mixer, add sugar and beat on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended.
Add instant coffee to Tia Maria and stir until dissolved. Mix into cream cheese mixture. Pour into crust. Sprinkle with remaining chocolate chips. Bake in oven for 45 to 50 mins or until almost cooked. The center will be wobbly. Let cool. Refridgerate up to 6 hours or overnight.
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