Cheesecake Squares.

Cheesecake Squares

1 (8-oz.) package cream cheese, softened
1 (3-oz.) package cream cheese, softened
2/3 cup sugar
6 large eggs
1/3 cup whipping cream
2 teaspoons instant coffee granules
9 (1-oz.) semisweet chocolate baking squares
1 tablespoon plus 1 tsp. vanilla extract
Garnishes: powdered sugar, chocolate-covered coffee beans, thawed whipped topping

1. Prepare Chocolate Crust as directed. Increase oven temperature to 375°.

2. Beat cream cheese and sugar at medium speed with an electric mixer 2 to 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

3. Microwave whipping cream in a 1-cup microwave-safe measuring cup at HIGH 30 seconds or until very hot. Stir in coffee granules until completely dissolved. Cool coffee mixture slightly.

4. Microwave chocolate in a microwave-safe bowl at HIGH 1 minute. Microwave 1 more minute, stirring at 15-second intervals. Add melted chocolate, vanilla, and coffee mixture to cream cheese mixture. Beat at low speed just until blended. Pour mixture into prepared Chocolate Crust.

5. Bake at 375° for 30 minutes or until edges are firm and center is still soft. Let cool to room temperature (about 1 hour); cover and chill 8 hours. Cut into squares. Garnish, if desired.


Chocolate Crust

1/3 cup butter
2 (1-oz.) semisweet chocolate baking squares
1 1/3 cups fine, dry breadcrumbs
1/3 cup sugar

1. Preheat oven to 350°. Stir together butter and chocolate in a medium-size heavy saucepan over low heat, stirring often, 3 to 5 minutes or until chocolate is melted. Remove from heat, and stir in breadcrumbs and sugar until well blended. Press mixture onto bottom of a lightly greased 9-inch square pan.

2. Bake at 350° for 8 minutes. Cool on a wire rack 15 minutes. Chill 30 minutes.