Chocolate Espresso Cheescake

• 1 cup chocolate wafer cookie crumbs
• 2 tablespoons melted salted butter
• Filling:
• 3 packages soft cream cheese -- (8 ounce)
• 1/2 cup white sugar
• 1/2 cup light brown sugar
• 1/2 cup sour cream
• 1/2 cup ricotta cheese
• 3 eggs
• 1 1/2 cups semisweet chocolate chips -- melted
• 1/2 cup espresso coffee
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• Glaze:
• 6 ounces semisweet chocolate chips
• 1/4 cup unsalted butter -- room temperature
• 1/4 cup chopped pecans

1. Crust: Preheat oven to 350 degrees. In food processor, add cookie crumbs and
2. grind into fine
3. crumbs. Add butter and blend until smooth. Press crust into bottom of 9-inch
4. springform pan.
5. Chill while preparing filling.
6. Filling: In large bowl with electric mixer, beat cream cheese until smooth.
7. Add white and brown
8. sugars and mix well. Add sour cream and ricotta and blend well. Add eggs and
9. beat until mixture
10. is smooth. Add melted chocolate, espresso, vanilla, and almond extract.
11. Blend until mixture is
12. very smooth. Pour mixture into springform pan. Bake approximately 1 hour.
13. Turn off oven and
14. crack door about 1 inch. Leave cake in oven for 1 hour then remove and cool
15. to room
16. temperature.
17. Glaze: In small saucepan, melt chocolate and butter over low heat and stir
18. until smooth. Add
19. pecans and stir until coated. Pour glaze over top of cheesecake and smooth
20. to edges. Let some
21. run over edges if you like. Chill until firm and cut into wedges to serve.

chocolate wafer cookie crumbs, butter, filling, cream cheese, white sugar, light brown sugar, sour cream, ricotta cheese, eggs, chocolate chips, espresso coffee, vanilla, almond, chocolate chips, unsalted butter, pecans

Taken from www.epicurious.com/recipes/member/views/chocolate-espresso-cheescake-1210780 (may not work)