Chocolate Espresso Cheesecake

CHOCOLATE ESPRESSO CHEESECAKE

4 Preparation Time :

Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method -- -- --

1 c Chocolate wafer cookie

Crumbs

2 tb Melted salted butter

Filling:

3 pk Soft cream cheese --

Ounce)

1/2 c White sugar

1/2 c Light brown sugar

1/2 c Sour cream

1/2 c Ricotta cheese

3 Eggs

1 1/2 c Semisweet chocolate chips --

Melted 1/2 c Espresso coffee

1 t Vanilla extract

1 t Almond extract

Glaze:

6 oz Semisweet chocolate chips

1/4 c Unsalted butter -- room

Temperature

1/4 c Chopped pecans

Crust: Preheat oven to 350 degrees. 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. Recipe By : DESSERT SHOW

DS3002

Crust:

Date: 09/26/96 - - - - - - - - - - - - - - - - - -