8 whole graham crackers - crushed
5 tablespoons melted unsalted butter
1 1/2 cups sugar
1/2-cup whipping cream
4 teaspoons instant espresso powder
1 1/2 teaspoons vanilla extract
32 ounces cream cheese - room temperature
4 large eggs
2 tablespoons all purpose flour
1-cup (6 ounces) chocolate chips
Chocolate curls for garnish
Preheat oven to 350 degrees.
Mix crackers, butter and 1/4-cup sugar in a medium bowl. Press crust into the bottom (not the sides) of a 9-inch diameter spring form pan with 2 3/4-inch sides. Bake crust for 10 minutes. Cool and maintain the oven temperature.
Combine cream, espresso powder and vanilla in a small bowl, set aside. Using an electric mixer beat cream cheese in large bowl until smooth. Gradually beat in remaining 1 1/4 cups sugar, then eggs - 1 at a time. Beat in flour. Stir espresso mixture until powder dissolves; beat into cream cheese mixture. Stir in chocolate chips. Pour batter over crust.
Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour and 15 minutes. Cool on rack 30 minutes chill cake uncovered until cold, about 6 hours. Cover; keep chilled at least 1 day and up to 2 days.
Cut around cake sides to loosen. Release pan sides. Top with curls.