Serves: 12

Ingredients:

Directions:

Preheat oven to 350 degrees.

Mix crackers, butter and 1/4-cup sugar in a medium bowl. Press crust into the bottom (not the sides) of a 9-inch diameter spring form pan with 2 3/4-inch sides. Bake crust for 10 minutes. Cool and maintain the oven temperature.

Combine cream, espresso powder and vanilla in a small bowl, set aside. Using an 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 and 15 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 sides to loosen. Release pan sides. Top with curls.