2 pkg (8 oz. each) Philadelphia Light Cream Cheese
3/4 cup sugar
3 tsp instant coffee
Chocolate cookies for garnish (or you can use raspberries for garnish or both, be creative!)
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Let's Make It
In bowl, combine wafer crumbs, butter and sugar. Spray a 8-inch springform pan with cooking spray (sides and bottom). Press crumb mixture evenly onto bottom of pan.
Melt chocolate with 1/2 tsp. butter in microwave. Stir until smooth. In another bowl, beat cream cheese until soft and smooth. Add eggs, one at a time to cream cheese. Gradually add sugar, mix well until blended. Add melted chocolate and instant coffee. Stir until blended. Turn mixture into pan.
Bake in preheated 350°F oven for about 40 min or until cake center is almost set. It will firm when chilled. Let cheesecake cool on counter for 40 min. Cover and chill for at least 4 hours. Remove sides of pan, garnish and serve.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.