Chocolate Cheesecake

• 1 1/4 c. zwieback crumbs
• 1 Tbsp. sugar
• 1/4 c. melted butter
• 12 oz. semi-sweet chocolate
• 1/2 c. hot coffee
• 2 (8 oz.) pkg. cream cheese
• 1 c. sugar
• 4 eggs
• 2 tsp. vanilla
• 1/4 tsp. salt
• whipped cream
• shaved chocolate

1. Combine zwieback crumbs and sugar.
2. Butter sides of 10-inch spring-form pan.
3. Shake some of the crumbs around pan to coat sides.
4. Add melted butter to rest of crumbs and blend well.
5. Press over bottom of pan.
6. Meanwhile, melt chocolate with coffee over hot (not boiling) water.
7. Beat cream cheese until light and fluffy.
8. Gradually add sugar, beating constantly.
9. Scrape down sides of bowl and beat again.
10. Add eggs, one at a time, beating well after each.
11. Stir in vanilla and salt.
12. Beat in melted chocolate until blended.
13. Pour into pan.
14. Bake in preheated oven at 325u0b0 for 55 minutes.
15. Turn off heat; set oven door ajar and let cool 2 to 3 hours.
16. Spread with whipped cream and sprinkle with shaved chocolate.
17. Serve at room temperature.

zwieback crumbs, sugar, butter, semisweet chocolate, hot coffee, cream cheese, sugar, eggs, vanilla, salt, whipped cream, chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=561439 (may not work)