Espresso Chocolate Cheese Cake

• 3 pkg. (8 oz. each) cream cheese
• 26 packaged chocolate wafers, crushed (1 1/2 c.)
• 1/4 stick butter, melted
• 1 (12 oz.) pkg. semi-sweet chocolate pieces
• 2 Tbsp. instant Espresso coffee
• 2 Tbsp. hot water
• 1 c. sugar
• 3 Tbsp. flour
• 3 eggs
• 2 egg yolks
• 1 c. heavy cream

1. Let the cream cheese soften to room temperature.
2. In a large bowl, blend crumbs, 2 tablespoons sugar and butter in a medium bowl.
3. Press firmly over the bottom and halfway up the side of a lightly buttered 9-inch spring-form pan.
4. Chill before filling. Preheat oven to 350u0b0.
5. Melt chocolate in top of double boiler over hot, not boiling water.
6. Dissolve Espresso in 2 tablespoons hot water.

cream cheese, chocolate wafers, butter, semisweet chocolate pieces, instant espresso coffee, water, sugar, flour, eggs, egg yolks, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=651295 (may not work)