Cheesecake Squares

• • chocolate crust (recipe follows)
  • 1 (8-oz.) package cream cheese, softened 
  • 1 (3-oz.) package cream cheese, softened 
  • 2/3 C. sugar 
  • 6 large eggs
  • 1/3 C. whipping cream
  • 2 tsp. instant coffee granules
  • 9 (1-oz.) semisweet chocolate baking squares
  • 1 Tbsp. plus 1 tsp. vanilla extract
  • Garnishes: powdered sugar, chocolate-covered coffee beans, thawed whipped toppin
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  • Prepare Chocolate Crust as directed. Increase oven temperature to 375°.
  • 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.
  • Microwave whipping cream in a 1-cup microwave-safe measuring cup on HIGH 30 seconds or until very hot. Stir in coffee granules until completely dissolved. Cool coffee mixture slightly.
  • Microwave chocolate in a microwave-safe bowl on 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.
  • 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
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  • Chocolate Crust:
  • 1/3 C. butter
  • 2 (1-oz.) semisweet chocolate baking squares
  • 1 1/3 C. fine, dry breadcrumbs
  • 1/3 C. sugar
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  • 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.
  •  Bake at 350° for 8 minutes. Cool on a wire rack 15 minutes. Chill 30 minutes.
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