Step 1

Preheat the oven to 325 degrees Fahrenheit.

Step 2

In a springform pie pan, combine cookie crumbs, melted butter, and 2 tablespoons of granulated sugar. Firmly press the crust mixture onto the bottom of the pan. Chill in the fridge.

Step 3

Stir together salt and hot coffee mixture. Set aside.

Step 4

Chop half of the dark chocolate bars into small chunks. Set aside the rest.

Step 5

Place the chocolate chunks into a large, microwave-safe bowl. Microwave at 50 to 60% power for 1 minute and stir. Heat in 30-second increments and stir until chocolate is smooth and melted. Cool for 5 minutes.

Step 6

Meanwhile, beat softened cream cheese at low speed until smooth and lump-free, about 4 minutes. Gradually add the remaining 1 cup of sugar and beat for 2 minutes or until well-combined.

Step 7

Beat in the eggs, 1 by 1, blending well after every addition. Gradually beat in the coffee mixture and vanilla extract. Pour the cooled melted chocolate and mix until combined.

Step 8

Pour batter into the prepared pie crust. Bake for 55 to 65 minutes, or until the cheesecake is puffed in the edges, but still slightly jiggly in the middle.

Step 9

Let the cheesecake cool on a wire rack completely. Cover the pan with foil and refrigerate for at least 6 hours.

Step 10

Spread optional whipped cream on top and grate the remaining dark chocolate. Or, instead of chocolate, top with fresh raspberries. Slice with a serrated knife and enjoy!

Step 11

In a large, metal bowl, beat whipping cream at medium speed, gradually adding the sugar and vanilla. Beat just until stiff peak forms, about 2 to 4 minutes.