Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine cookie crumbs, nuts and butter; press onto bottom of prepared pan.
Beat cream cheese and sugar in large bowl with mixer until blended. Add melted chocolate and coffee; mix well. Add eggs, 1 at a time, mixing at low speed after each addition just until blended; pour over crust.
Bake 45 to 50 min. or until center is almost set. Cool completely.
Refrigerate 4 hours. Use foil handles to remove cheesecake from pan before cutting to serve.
Save 50 calories per serving by preparing with PHILADELPHIA Neufchatel Cheese.
Substitute PLANTERS Pecans for the walnuts.
Calories From Fat
% Daily Value*
Total Fat 33g
Saturated Fat 18g
Trans Fat 1g
Total Carbohydrates 39g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.