Chocolate Espresso Cheesecake

Ingredients

Crust

• 1 1/2 cups ground pecans
• 1 1/2 cups chocolate wafers
• 3/8 cup butter

Filling

• 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

Glaze

• 1/3 cup heavy cream
• 1 tablespoon sugar
• 3 ounces semisweet chocolate

Directions

1. 1

   Crust: Stir together ingredients.

2. 2

   Press on sides of springform pan and refrigerate.

3. 3

   Drizzle 3 oz.melted semisweet chocolate over it. (This 3 oz. is optional, and it's not included in the ingredients above).

4. 4

   Filling: Cream cream cheese.

5. 5

   Add brown sugar.

6. 6

   Add eggs, one at a time, beating well.

7. 7

   Add vanilla, coffee, cooled chocolate, and sour cream, separately.

8. 8

   Blend after each addition.

9. 9

   Place the cheesecake in water bath with foil around pan.

10. 10

    Bake at 300F for 1 hr.;.

11. 11

    reduce to 275F for 1 hr; reduce to 250F for 30 minute.

12. 12

    Glaze: After cheesecake has cooled, melt ingredients in microwave and pour warm over cooled cheesecake.

13. 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. 14

    But I promise you, this is the best chocolate cheesecake I've ever eaten.