Chocolate Espresso Cheesecake

• 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

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.

crust, ground pecans, chocolate wafers, butter, filling, cream cheese, brown sugar, eggs, sour cream, vanilla, chocolate, espresso, heavy cream, sugar, chocolate

Taken from www.food.com/recipe/chocolate-espresso-cheesecake-86476 (may not work)