Double Chocolate Espresso Cheesecake

  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. In a large bowl, combine the wafer crumbs, butter, sugar and espresso powder. Press onto the bottom and 1-in. up the sides of prepared pan.
  3. In a large bowl, beat the cream cheese, sugar, sour cream, melted chocolate, cocoa, cream and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the espresso powder and vanilla. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  4. Bake at 350u0b0 for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
  5. In a small saucepan, combine liqueur and half-and-half. Bring to a boil; cook until liquid is reduced by half. Meanwhile, in a large bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form.
  6. Drizzle cheesecake with coffee syrup; garnish with whipped cream, chocolate and coffee beans.

vanilla wafers, butter, sugar, espresso powder, cream cheese, sugar, sour cream, baking chips, baking cocoa, cream, flour, eggs, espresso powder, vanilla, coffee liqueur, cream, heavy whipping cream, sugar, baking chips, chocolate

Taken from www.tasteofhome.com/recipes/double-chocolate-espresso-cheesecake/ (may not work)

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