Ingredients
– 1-1/2 cups chocolate wafers crumbs (about 24 crackers)
– 1/3 cup finely chopped pecans
– 2 tablespoons sugar
– 1/3 cup butter, melted
For the Filling:
– 2 packages (8 ounces each) cream cheese, softened
– 1/2 cup sugar
– 1 tablespoon lemon juice
– 1 teaspoon grated lemon peel
– 1 teaspoon vanilla extract
– 2 eggs, separated
For the Topping:
– 1 cup (6 ounces) semisweet chocolate chips
– 5 tablespoons butter, cubed
– 4 egg yolks
– 1/4 cup confectioners’ sugar
– 2 tablespoons strong brewed coffee
– 1 teaspoon vanilla extract
– 1/2 cup heavy whipping cream, whipped
– Chocolate dessert decorations and whipped cream
Directions
1 In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet.
2. Bake at 190°C for 8 minutes. Cool on a wire rack. Reduce heat to 160°C.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the lemon juice, lemon peel and vanilla. Add egg yolks; beat on low speed just until combined. In a small bowl, beat egg whites on high until stiff peaks form; fold into cream cheese mixture. Pour into crust. Return pan to baking sheet.
4. Bake for 25-30 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.
5.In a microwave, melt chocolate and butter; stir until smooth. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and coffee. Cook and stir over low heat until mixture reaches 70°; stir in vanilla. Whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 2 minutes. Fold in whipped cream. Spread over cheesecake and refrigerate until set. Remove sides of pan. Garnish with dessert decorations and whipped cream. Refrigerate leftovers
Serves 12
