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.
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.