Note: this recipe is identical to Lynne’s Cheesecake, except that you blend in one 6-oz. pkg. semisweet-chocolate pieces, melted and 3/4 tsp. instant coffee granules dissolved in 1/3 c. water when adding Fluff.

24 oz. cream cheese, softened
1 Jar (7 1/2oz) Marshmallow Fluff
2 eggs
3 Tbsp. flour
1 unbaked Graham Cracker Crust or 1 9-oz. ready-to-use crust

Heat oven to 350 F. In large mixing bowl beat cream cheese, Fluff, eggs and flour until smooth. Pour into pie shell. Bake 45 minutes or just until edges begin to brown. Turn off heat and let cheesecake cool in oven with the door cracked open for about 1 hour. Remove to wire rack and cool completely. Refrigerate at least 4 hours before serving. Makes 12 to 14 servings.