Mocha Cheesecake

• 1 (9-ounce) package chocolate wafers
• 2 tablespoons sugar
• 1/3 cup butter or margarine, melted
• 6 tablespoons finely ground espresso beans
• 1/2 cup boiling water
• 3 (1-ounce) semisweet chocolate squares
• 2 (8-ounce) packages cream cheese, softened
• 1 cup sugar
• 1 1/4 cups sour cream
• 4 large eggs

1. Process chocolate wafers in a food processor until ground. Add 2 tablespoons sugar and butter; pulse 1 or 2 times. Press crumb mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan. Chill.
2. Stir together espresso beans and 1/2 cup boiling water; cool. Pour through a coffee filter, reserving 1/3 cup liquid (add water to make 1/3 cup, if necessary).
3. Melt chocolate in a small saucepan over low heat, stirring often.
4. Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add 1 cup sugar, beating well. Add espresso, melted chocolate, sour cream, and eggs; beat until blended. Pour into crust.
5. Bake at 350u0b0 for 55 minutes. Turn off oven, and leave cheesecake in oven 1 hour with oven door slightly open. Cool on a wire rack. Chill at least 8 hours.

chocolate wafers, sugar, butter, beans, boiling water, chocolate squares, cream cheese, sugar, sour cream, eggs

Taken from www.myrecipes.com/recipe/mocha-cheesecake (may not work)