This coffee cheesecake recipe is made on a homemade graham crust and is topped with milk chocolate ganache, white chocolate shavings and gorgeous whole hazelnuts.
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Preheat oven to 350 degrees F.
Combinegraham crumbs and melted butter and mix well. press into the bottom of an ungreased 13x9-inch baking pan.
Combine whipping cream and coffee granules and let stand for 5 minutes, or until coffee dissolves.
In a large bowl of an electric mixer, combine cream cheese and sugar; beat, scraping the bowl often, until creamy, about 1 minute.
Add reserved coffee mixture, eggs and vanilla and beat, scraping often, just until combined.
Pour over the prepared pie crust and bake for 20-25 minutes, or until center is nearly set; remove from oven and cool on a wire rack for one hour.
Place whipping cream in a small saucepan and heat over medium just until it comes to a boil, about one minute.
Turn off the heat.
Add the chocolate chips and let sit for a few minutes. Stir occasionally until the chocolate has melted.
Spread over cheesecake and refrigerate until chocolate sets, about 1 hour.
Garnish with white chocolate shavings and hazelnuts for a classy presentation.