| Ingredients |
| 8 whole coffee crackers, crushed |
| 50g melted unsalted butter (I use salted butter) |
| 120g sugar |
| 30g whipping cream |
| 60g Kahlua |
| 10 g instant espresso powder or 4 teaspoons instant coffee powder |
| 1 teaspoons vanilla extract |
| 500g cream cheese, room temperature |
| 2 large eggs |
| 15g all-purpose flour |
| 50g semi-sweet chocolate chips |
| chocolate, shaved into curls (optional) |
| Directions: |
| 1. Preheat oven to 350°F. |
| 2. Mix crackers, butter in medium bowl; press onto bottom of a 6-inch removal pan cake . |
| 3. Bake crust 10 minutes. |
| 4. Wait Cool. |
| 5. Maintain oven temperature. |
| 6. Combine cream, espresso powder or coffee and vanilla in small bowl; set aside. |
| 7. Using electric mixer, beat cream cheese in large bowl until smooth. |
| 8. Gradually beat in remaining the sugar, then eggs 1 at a time. |
| 9. Beat in flour. |
| 10. Stir espresso mixture until power dissolves, beat into cream cheese mixture. |
| 11. Stir in chocolate chips. |
| 12. Pour batter over crust. |
| 13. Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour. |
| 14. Cool on rack for 30 minutes; chill, uncovered for 6 hours. |
| 15. Cut around cake to loosen. |
