1 1/2 c. chocolate wafer crumbs
1 1/2 lbs. cream cheese, at room temperature
1 c. sugar
1/3 c. whipping cream
1 tsp. vanilla
6 tbsp. butter, at room temperature
1/3 c. sugar
4 eggs, at room temperature
1 tbsp. instant coffee powder
1 c. miniature chocolate chips

Position rack in center of oven and preheat to 200 degrees. Butter bottom and sides of a 9 1/2 inch springform pan.

Combine crumbs, butter, and 1/3 cup sugar in a medium bowl and mix well. Pat evenly onto bottom and sides of prepared pan. Set aside.

Beat cream cheese in large bowl of electric mixer until fluffy. Blend in 1 cup sugar. Add eggs, one at a time, beating well after each addition. Add cream, coffee, and vanilla and beat 2 minutes. Turn mixture into prepared crust. Top with chocolate chips and swirl with a spatula. Set pan on baking sheet. Bake until tester inserted in the center comes out clean, about 2 hours; cake will appear soft. Cool completely on rack. Chill thoroughly before serving. 10-12 servings.