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Chocolate Creme Brulee Cheesecake
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Recipe Information
With yummy Godiva Ingredients!



  • Crust:
  • 1 9 oz (252 grm). package chocolate wafer cookies
  • 6 tbsp (90 ml) butter, melted
  • Filling:
  • 3 8 oz (224 grm). packages cream cheese, softened
  • 1 cup (225 ml) granulated sugar
  • 3 large eggs, at room temperature
  • 1/4 cup (60 ml) brewed Godiva Caf Cr me Brul e, at room temperature
  • 1/4 cup (60 ml) butter, melted and cooled
  • 1 tbsp (15 ml) Godiva Caf Cr me Brul e (ground coffee)
  • 4 1-1/2 oz (42 grm). bars Godiva Dark Chocolate, coarsely chopped
  • 1/4 cup (60 ml) heavy cream
  • Make the crust:
  • Preheat oven to 400 degrees (200 C.).
  • Tightly wrap bottom of 9-inch springform pan with heavy-duty aluminum foil.
  • Place cookies in food processor bowl.
  • Cover and pulse until crumbs are formed.
  • Add melted butter and process until crumbs are moist.
  • Press mixture into bottom and 1 1/2 inches up side of prepared pan.
  • Make the filling:
  • Beat cream cheese in large bowl until smooth, using an electric mixer.
  • Add sugar and beat until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Add brewed coffee, butter and ground coffee and mix well.
  • Combine chocolate and heavy cream in saucepan.
  • Heat over low heat until chocolate melts and mixture is smooth, stirring constantly.
  • Remove from heat.
  • Pour half of cheese filling into prepared crust.
  • Drop 5 tbsp (70 ml) chocolate mixture around edge of filling, spacing evenly.
  • Swirl chocolate into filling using a small knife.
  • Carefully pour remaining cheese filling over all.
  • Drop remaining chocolate in center, spacing evenly.
  • Swirl mixtures together using tip of knife.
  • Bake for 40 minutes or until edge is puffed and center quivers.
  • Cool in pan on wire rack.
  • Cover with aluminum foil and refrigerate overnight.
  • To serve:
  • Loosen cheesecake by running a knife around edge of pan. Remove side of springform pan.
  • Let stand at room temperature 30 minutes before serving.

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