Ingredients

Graham cracker crumbs

Frozen (thawed) or refrigerated liquid whole egg

Melted butter

Light (Neufchatel) cream cheese, softened

Vanilla

Sugar

All-purpose flour

Frozen (thawed) or refrigerated liquid whole egg

Instant coffee crystals

Coffee liqueur

Semi-sweet chocolate chips, melted

Total approximate weight

2 Lb. 12 Oz. Using 3-speed mixer at first speed, mix until blended. Press approximately 1 lb. 1 oz. into bottom and up sides in each of 4 (10-inch)

springform pans.

6 Oz.

1 Lb. 2 Oz.

12 Lb. Cream in mixer at second speed.

4 Oz.

3 Lb. 12 Oz. Blend together. Add to cream cheese.​

6 Oz.

4 Lb. Add to mixer. Mix at second speed until blended. Reserve 4 cups. Divide and portion about 7 cups into each pan.

1 Oz. Blend.

10 Oz.

1 Lb. 2Oz. Stir chips into coffee. Blend into reserved cheese mixture.

26 Lb. 7 Oz.

Instructions

Divide and spoon 1-1/2 cups chocolate mixture over each cake. Swirl batter with spatula. Bake at 350°F for 30 minutes. Reduce heat to 300°F; bake until center is firm, an additional 75-85 minutes. Cool 1 hour. Refrigerate at least 6 hours before serving.