Ingredients:

1 cup "6 ounces" semisweet chocolate chips

2 tablespoons all purpose flour

1 1/2 teaspoons vanilla extract

1 1/2 cups sugar

1/2 cup whipping cream

4 large eggs

4 teaspoons instant espresso powder or coffee powder

4 8-ounce packages cream cheese, room temperature

5 tablespoons melted unsalted butter

8 whole graham crackers, crushed

Chocolate curls optional

Added Toppings is Optional

Method:

Preheat oven to 350°F. 

Mix crackers, butter and 1/4 cup sugar in medium bowl; press onto bottom not sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust 10 minutes. Cool. Maintain oven temperature.

Combine cream, espresso powder and vanilla in small bowl; set aside. Using electric mixer, beat cream cheese in large bowl until smooth. 

Gradually beat in remaining 1 1/4 cups sugar, then eggs 1 at a time. Beat in flour. 

Stir espresso mixture until powder dissolves; beat into cream cheese mixture. Stir in chocolate chips. Pour batter over crust. 

Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes. 

Cool on rack 30 minutes: chill cake uncovered until cold, about 6 hours. 

Cover keep chilled at least 1 day and up to 2 days. Cut around cake to loosen. Release pan sides. Top with curls, if desired.