Ingredients
CRUST
1 1/2 cups cookie crumbs
1/4 cup melted butter
FILLING
4 eggs (separated)
2/3 cup sugar
12 oz. semisweet chocolate
1/2 cup strong coffee or espresso
1 tsp vanilla
dash salt
1 lb.cream cheese, softened to room temperature
Preparation
Preheat oven to 350. Stir butter into crumbs and press on to the bottom and sides of a well-buttered 9 inch spring form pan. Chill.
Melt the chocolate in the top of a double boiler over hot (but not boiling) water. Stir in coffee, vanilla and salt. Beat in softened cream cheese a chunk at a time. Continue to beat until smooth. Let cool for 5 minutes.
Beat the egg whites with 1/3 cup of sugar until stiff but not dry. Beat yolks with 1/3 cup of sugar until thick and lemon colored. Slowly add cooled chocolate/cheese mixture to yolks. Fold in whites and pour into the chilled shell. Bake for 1 hour or until set. Turn off oven, open oven door and let cool in oven. To serve garnish with sweetened whipped cream and chocolate curls.
