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Chocolate Espresso Cheesecake

List of Ingredients

Chocolate Espresso Cheesecake

3 pkgs (8 oz ea.) cream cheese
26 packaged Chocolate wafers crushed (1 1/2 cups)
1/4 c butter or margarine melted
2 pkgs (16 oz ea.) semi-sweet chocolate chips
2 Tbsp sugar
3 Tbsp flour
2 Tbsp instant espresso
2 Tbsp hot water
1 c sugar
1 c heavy cream
3 egss plus 2 egg yolks
Let the cream cheese soften to room temperature in a large bowl.
Blend the chocolate wafer crumbs, sugar (2 tbsp) and melted butter in a
medium size bowl. Press firmly over bottom and halfway up the side of a
lightly butterd 9" spring pan. Chill briefly before filling. Melt the
chocolate in double boiler over hot, not boiling, water. Dissolve
espresso in 2 Tbsp hot water. Beat cream cheese with mixer at medium
speed just until smooth. Add sugar gradually, beating just until light
and fluffy; sprinkle flour over mixture; blend thoroughly. Add eggs and
egg yolks, one at a time, beating well after each. Beat in melted
chocolate, dissolved espresso and cream at low speed. Pour into prepared
pan. Bake in a moderate oven (350 degrees) 1 hour. Turn off oven and let
cake remain in oven, with door closed, for 40 min more. Remove to wire
rack, cool completely. Refrigerate several hours or over night. Serve at
room temperature. Store in referator


Recipe