Mix the graham cracker crumbs, liquid eggs and melted butter on 1st speed until blended. Press 1 lb. 1 oz. of the mixture into bottom and up the sides of each of four 10-in. pans.
Cream the cheese and vanilla on 2nd speed. Blend the sugar and flour, and add to cream cheese. Add the liquid eggs, and mix at 2nd speed until blended. Set aside 4 cups, and portion the remaining batter evenly into the four prepared pans, about 7 cups per pan.
Blend the coffee crystals and liqueur, then add the melted chocolate chips. Blend into the reserved cheese mixture. Divide and spoon 1 1/2 cups of chocolate mixture over each cake. Swirl batter with a spatula.
Bake at 350°F for 30 minutes. Reduce heat to 300°F, and bake until the center is firm; about another 75 to 85 minutes.
Cool for one hour.
Refrigerate for at least six hours before serving.
Yields four 10-in. cakes
| INGREDIENTS | LBS. | OZS. |
|---|---|---|
| CRUST | ||
| Graham cracker crumbs | 2 | 12 |
| Liquid whole eggs, refrigerated or frozen (thawed) | 6 | |
| Butter, melted | 1 | 2 |
| FILLING | ||
| Light cream cheese, (Neufchâtel), softened | 12 | |
| Vanilla | 4 | |
| Sugar | 3 | 12 |
| Cake flour | 6 | |
| Liquid whole eggs, refrigerated or frozen (thawed) | 4 | |
| TOPPING | ||
| Instant coffee crystals | 1 | |
| Coffee liqueur | 10 | |
| Semi-sweet chocolate chips, (melted) | 1 | 2 |
| Total appr. wt. | 26 | 7 |