Ingredients
1 package devil’s food cake mix (regular size)6 tablespoons butter, melted1 large egg, room temperature1 to 3 tablespoons instant coffee granulesFILLING/TOPPING:2 packages (8 ounces each) cream cheese, softened1 can (14 ounces) sweetened condensed milk2 cups semisweet chocolate chips, melted and cooled3 to 6 tablespoons instant coffee granules1/4 cup hot water3 large eggs, room temperature, lightly beaten1 cup heavy whipping cream1/4 cup confectioners’ sugar1/2 teaspoon almond extract1 tablespoon baking cocoa, optional
Preparation
In a large bowl, combine the cake mix, butter, egg and coffee granules until well blended. Press onto the bottom and 2 in. up the side of a greased 10-in. springform pan.
In another large bowl, beat cream cheese until smooth. Beat in milk and melted chips. Dissolve coffee granules in water; add to cream cheese mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet.
Bake at 325° until center is almost set, 50-55 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight.
Remove rim from pan. Just before serving, in a large bowl, beat cream until soft peaks form. Beat in sugar and extract until stiff peaks form. Spread over top of cheesecake. Sprinkle with cocoa if desired. Refrigerate leftovers.
