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Chocolate Crème Brulée Cheesecake

12 servings

• 1 (9-ounce) package chocolate wafer cookies
• 6 tablespoons butter, melted
• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1/4 cup brewed Cafe Godiva Crème Brulée coffee, at room temperature
• 1/4 cup butter, melted and cooled
• 1 tablespoon Cafe Godiva Crème Brulée ground coffee
• 4 (1.5-ounce) bars Godiva Dark Chocolate, coarsely chopped
• 1/4 cup heavy cream

Preheat oven to 400 degrees. Wrap bottom of 9-inch springform pan tightly with heavy-duty foil. Pulse cookies in food processor until crumbs are formed. Add 6 tablespoons melted butter; process until crumbs are moist. Press into bottom and 11/2 inches up side of prepared pan.

Beat cream cheese with an electric mixer until smooth. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating after each addition. Add brewed coffee, 1/4 cup butter and ground coffee and mix well.

Combine chocolate and cream in a pan over low heat, stirring constantly until chocolate melts and mixture is smooth. Remove from heat.

Pour half of filling into crust. Drop 5 tablespoons chocolate mixture around edge of filling. Swirl chocolate into filling using a knife. Pour remaining filling over all. Drop remaining chocolate in center. Swirl using tip of knife. Bake for 40 minutes, or until edge is puffed and center quivers. Cool in pan on wire rack. Cover with foil and refrigerate overnight.

To serve: Run a knife around edge of pan. Remove side of springform pan. Let stand at room temperature 30 minutes before serving.

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