1 1/2 cups vanilla wafer cookie crumbs (about 40 wafers)
2 teaspoons instant espresso coffee (dry)
3 tablespoons butter or margarine (melted)
2 (8 oz) packages cream cheese (softened)
1/2 cup sugar
2 eggs
1/2 cup whipping (heavy) cream
1/4 cup rum
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
2 tablespoons shortening
Heat oven to 350º. Grease square pan, 9 x 9 inches. Mix cookie crumbs, 1 teaspoon coffee and the butter thoroughly with fork. Press evenly in bottom of pan. Refrigerate while preparing cream cheese mixture. Beat cream cheese in small bowl with electric mixer on medium speed until smooth and fluffy. Beat in sugar, eggs, whipping cream, rum and vanilla. Spread cream cheese mixture over crust. Bake 20 – 25 minutes or just until center is set. Melt chocolate chips, shortening and remaining 1 teaspoon coffee in 1-quart saucepan over low heat, stirring constantly, until smooth. Pour over hot cheesecake, and spread evenly. Cool 30 minutes at room temperature. Cover loosely and refrigerate about 1 hour or until firm.