Prep Time 40 min
Cook Time 2 Hr 20 Min
Servings 12
Difficulty Easy


  • No-Stick Cooking Spray
  • 1 cup shortbread cookie crumbs
  • 2 tablespoons Butter melted
  • 3 (8 oz.) packages cream cheese softened
  • 1 (8 oz.) package mascarpone cheese
  • 1 3/4 cups Sugar
  • 4 large eggs
  • 2 teaspoons Medaglia d'Oro® Instant Espresso Coffee dissolved in 1 teaspoon warm water
  • 1 teaspoon vanilla extract
  • 1 cup mini semi-sweet chocolate chips
  • 2 cups heavy cream, chilled
  • 1/2 cup Powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder


  • Step 1

    For Crust: HEAT oven to 350°F. Coat 9-inch springform pan with no-stick cooking spray. Wrap outside of pan in heavy duty foil. Mix crumbs and melted butter together until moistened. Press onto bottom of pan. Bake 10 minutes. Cool on wire rack.

  • Step 2

    For Filling: BEAT cream cheese, mascarpone and sugar in large bowl with an electric mixer on medium speed until fluffy. Add eggs, one at a time, until combined. Mix in coffee mixture and vanilla. Fold in chocolate chips. Pour over crust. Place springform pan into large baking pan. Fill with boiling water reaching 1 inch up the side of pan.

  • Step 3

    BAKE 1 hour 30 minutes or until golden and set. Turn oven off; let cheese cake rest with door ajar 30 minutes. Place on wire rack. Cool. Remove foil from pan. Cover with plastic wrap. Chill 3 hours or overnight.

  • Step 4

    For Topping: WHIP heavy cream, powdered sugar and vanilla in small bowl, with electric mixer on high speed, until stiff peaks form. Spread topping evenly over cheesecake. Sprinkle cocoa powder over topping.