1 package (9 ounces) chocolate wafer cookies
1 tablespoon plus 1-1/2 cups sugar
6 tablespoons I CAN’T BELIEVE IT’S NOT BUTTER!® Spread
3 tablespoons instant espresso coffee powder, divided
4 packages (8 ounces each) cream cheese, softened
1/3 cup all-purpose flour
1/2 cup (1 stick) I CAN’T BELIEVE IT’S NOT BUTTER!® Spread, melted
7 eggs, lightly beaten
1 cup (1/2 pint) whipping or heavy cream
2 teaspoons vanilla extract
2 squares (1 ounce each) bittersweet chocolate or 1/3 cup semi-sweet chocolate chips
On bottom rack in oven, place 13×9-inch pan filled halfway with water. Preheat oven to 350°F.
In food processor, process cookies and 1 tablespoon sugar until combined; set aside. In small saucepan, melt 6 tablespoons I Can’t Believe It’s Not Butter!® Spread, then stir in 1 tablespoon instant coffee until dissolved. Remove from heat; stir in cookie mixture. In 9-inch springform pan, press crumb mixture onto bottom and up side.
In medium bowl, with electric mixer, beat cream cheese, remaining 1-1/2 cups sugar, flour and melted 1/2 cup I Can’t Believe It’s Not Butter!® Spread 2 minutes or until mixture is creamy. Gradually beat in eggs, cream and vanilla until smooth. Reserve 1 cup batter. Pour remaining batter into prepared pan.
In microwave-safe bowl, microwave chocolate at HIGH (Full Power) 1 minute or until chocolate is melted; stir until smooth. Stir in remaining 2 tablespoons instant coffee until dissolved. Stir chocolate mixture into reserved batter until blended. Drop mixture by 2 tablespoonfuls onto batter and swirl with knife.
Bake 1 hour 10 minutes or until edges are golden. Without opening the door, turn oven off and let cheesecake stand in oven 30 minutes. On wire rack, cool completely. Cover and refrigerate overnight. Best if made 1 day ahead.
