Chocolate Espresso Cheesecake

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 1 1/2 cups ground pecans
• 1 1/2 cups chocolate wafers
• 3/8 cup butter
• 16 ounces cream cheese, room temp
• 1 cup dark brown sugar
• 4 large eggs, room temp
• 1 cup sour cream
• 2 teaspoons vanilla
• 8 ounces semisweet chocolate
• 1/3 cup espresso
• 1/3 cup heavy cream
• 1 tablespoon sugar
• 3 ounces semisweet chocolate

Recipe

• 1 crust: stir together ingredients.
• 2 press on sides of springform pan and refrigerate.
• 3 drizzle 3 oz.melted semisweet chocolate over it. (this 3 oz. is optional, and it's not included in the ingredients above).
• 4 filling: cream cream cheese.
• 5 add brown sugar.
• 6 add eggs, one at a time, beating well.
• 7 add vanilla, coffee, cooled chocolate, and sour cream, separately.
• 8 blend after each addition.
• 9 place the cheesecake in water bath with foil around pan.
• 10 bake at 300f for 1 hr.;.
• 11 reduce to 275f for 1 hr; reduce to 250f for 30 minute.
• 12 glaze: after cheesecake has cooled, melt ingredients in microwave and pour warm over cooled cheesecake.
• 13 now i usually don't add the chocolate drizzle over the bottom, and i just make a plain chocolate crust (without the nuts).
• 14 but i promise you, this is the best chocolate cheesecake i've ever eaten.