Chocolate Espresso Cheesecake

by Kathleen Morrison

SERVINGS

10 servings scale / convert

INGREDIENTS

Crust
1 cup chocolate wafer cookie crumbs
2 tbsp. salted butter, melted

Filling
3 pkg. (8 oz. each) soft cream cheese
1/2 cup white sugar
1/2 cup light brown sugar
1/2 cup sour cream
1/2 cup ricotta cheese
3 eggs
1-1/2 cup semisweet chocolate chips, melted
1/2 cup espresso coffee
1 tsp. vanilla extract
1 tsp. almond extract

Glaze
6 oz. semisweet chocolate chips
1/4 cup unsalted butter, room temperature
1/4 cup pecans, chopped

INSTRUCTIONS

Crust:
Preheat oven to 350°F. In food processor, add cookie crumbs and grind into fine crumbs. Add butter and blend until smooth. Press crust into bottom of 9-inch springform pan. Chill while preparing filling.

Filling:
In large bowl with electric mixer, beat cream cheese until smooth. Add white and brown sugars and mix well. Add sour cream and ricotta and blend well. Add eggs and beat until mixture is smooth. Add melted chocolate, espresso, vanilla, and almond extract. Blend until mixture is very smooth. Pour mixture into springform pan. Bake approximately 1 hour. Turn off oven and crack door about 1-inch. Leave cake in oven for 1 hour then remove and cool to room temperature.

Glaze:
In small saucepan, melt chocolate and butter over low heat and stir until smooth. Add pecans and stir until coated. Pour glaze over top of cheesecake and smooth to edges. Let some run over edges if you like. Chill until firm and cut into wedges to serve.

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