Cappuccino Cheesecake

• 1 1/2 cups ground biscotti crumbs
• 1/4 cup salted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 1 tbsp powdered espresso
• 2 tsp vanilla extract
• 3 None eggs
• 4 oz bittersweet chocolate
• 3 tbsp heavy cream, heated
• None None whipped cream, chocolate curls and fresh mint, to garnish

1. Preheat oven to 350u0b0F. Combine cookie crumbs and butter. Press into base of an 8 inch springform pan. Set aside.
2. Beat cream cheese until smooth. Beat in sugar. Add sour cream, espresso and vanilla and beat until combined. Beat in eggs, 1 at a time, until just combined. Transfer to prepared pan and bake for 1 hour, or until just set. Turn off oven and leave cheesecake in oven with door ajar for 1 hour. Remove cheesecake from oven and let cool completely. Chill for 4 hours, or overnight.
3. Remove cheesecake from pan. Combine chocolate and warm heavy cream. Let stand for 1 min then stir until smooth. Pour over cheesecake then garnish with whipped cream, chocolate curls and fresh mint.

ground biscotti crumbs, butter, cream cheese, sugar, sour cream, powdered espresso, vanilla, eggs, bittersweet chocolate, heavy cream, whipped cream

Taken from recipes-plus.com/api/v2.0/recipes/31259 (may not work)