3 T. butter, melted
3/4 c. sugar
4, 8 oz. pkgs cream cheese, softened, divided
6 T. brewed coffee, cooled, divided
3 eggs
1/3 c. milk
1 small pkg. vanilla instant pudding mix
16 oz. cool whip, thawed, divided
1/2 square baking chocolate, coarsely grated*, or 3/4 c. mini chocolate chips
1/2 c. fresh raspberries, optional
chocolate sauce, optional
Heat oven to 325 degrees. Combine vanilla wafer crumbs and butter. Press into bottom of sprayed 9x13 pan. Beat 3 pkgs of cream cheese, sugar, and 1 T. coffee in large mixer until well blended. Add eggs, one at a time, on low speed until blended. Pour over crust. Bake 28 minutes or until center is almost set. Cool completely. Beat remaining cream cheese until creamy. Add milk & remaining coffee. Mix well. Add dry pudding mix, beat 2 minutes. Stir in 1 1/2 c. cool whip. Spread over cheesecake. Sprinkle with chocolate chips. Refrigerate for 4 hrs. Garnish with remaining cool whip, raspberries, and drizzle with chocolate sauce if desired, before serving.
*8 oz. baking chocolate = 1 1/3 chocolate chips
*4 oz. baking chocolate = 3/4 c. chocolate chips
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