Coffee Toffee Cheesecake

• 2-1/2 cups chocolate wafer crumbs
• 1/2 cup butter, melted
• 2 tablespoons sugar
• 1 cup (6 ounces) semisweet chocolate chips
• 1/4 cup heavy whipping cream
• 4 teaspoons instant coffee granules
• 3 packages (8 ounces each) cream cheese, softened
• 1-1/3 cups sugar
• 1-1/2 cups sour cream
• 1 tablespoon vanilla extract
• 1/8 teaspoon salt
• 3 large eggs, lightly beaten
• 4 Heath candy bars (1.4 ounces each), chopped
• 1 dark chocolate candy bar (1.45 ounces)

1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine wafer crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a
2. . Bake at 350u0b0 for 10 minutes. Cool on a wire rack.
3. In a microwave-safe bowl, melt chips and cream; stir until smooth. Stir in coffee granules until dissolved. Set aside.
4. 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 1-1/2 in. of hot water to larger pan.
5. Bake at 350u0b0 for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Sprinkle with Heath bars.
6. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Chop the dark chocolate candy bar; melt in a microwave and stir until smooth. Drizzle over top of cheesecake.

chocolate wafer crumbs, butter, sugar, chocolate chips, heavy whipping cream, coffee granules, cream cheese, sugar, sour cream, vanilla, salt, eggs, chocolate

Taken from www.tasteofhome.com/recipes/coffee-toffee-cheesecake/ (may not work)