Preheat oven to 200 degrees. Butter a 10 inch springform pan. 6 tbsp. butter 1/2 c. sugar

Mix all ingredients, easiest in food processor. Press into prepared pan. 4 eggs 1/2 c. whipping cream 1 c. sugar 1 tsp. vanilla 1 tbsp. instant coffee 1 (12 oz.) pkg. miniature chocolate chips

Beat cream cheese until fluffy. Add eggs, one at a time, beating well after each addition. Add whipping cream, sugar, vanilla, and coffee. Beat 3 to 4 minutes at high speed. Pour into pan. Pour chocolate chips on top and swirl into mixture. Bake for 2 hours. Mixture will be loose when removed from oven, will firm as cake cools. Cool cake completely before undoing springform pan. Run knife around edge to loosen.