Mocha Toffee Cheesecake

I was craving chocolate. Maybe it was the drop in temperature. Maybe it's that I crave chocolate all the time. Either way, this cheesecake does the trick! While it's not vegan-friendly, it is a fun twist on traditional cheesecake. I must warn you, though, you may eat the whole thing in one sitting and stab anyone with your fork who tries to have a piece. Although, if you can share, this is a great recipe to share with friends.

Here's what you'll need:

For the graham cracker crust:

• 1 cup graham cracker crumbs
• 2 tbs. sugar
• 1/4 cup butter, melted

For the cheesecake:

• 3 packages (8 ounces each) cream cheese, softened
• 1 1/4 cups sugar
• 1/3 cup dark cocoa
• 3 eggs
• 1 1/2 tsp. instant coffee granules
• 1 1/2 tsp. pure vanilla extract
• 3/4 cup toffee bits
• 3/4 cup mini chocolate chips

For the topping:

• 1/2 cup mini chocolate chips
• 1/4 cup toffee bits

Directions:

• Preheat oven to 350 degrees.
• Stir together graham cracker crumbs, sugar, and melted butter. Press mixture to the bottom and 1/2 inch up the side of a 9-inch springform pan. Bake 8-10 minutes and cool.
• Beat cream cheese, sugar, and cocoa until smooth.
• Add eggs, one at a time, beating well after each addition.
• Add instant coffee granules and vanilla, mix well.
• Stir in toffee bits and mini chocolate chips.
• Pour cream cheese mixture into cooled graham cracker crust.
• Bake at 350 degrees for 45-50 minutes or until almost set. Remove from oven to a wire rack and loosen the cake from the sides of the pan with a butter knife. Cool for 1 additional hour. Place cheese cake in refrigerator for at least 4 hours or overnight.
• Melt 1/2 cup mini chocolate chips in a microwave or double boiler and pour onto the top center of chilled cheesecake. Spread melted chocolate onto the cheesecake leaving a 1-inch boarder. Sprinkle toffee bits on top of chocolate before it hardens. Return cheesecake to the refrigerator until chocolate it set. Refrigerate any leftover cheesecake.

Recipe adapted from HERSHEY'S Kitchens.