Espresso Cheesecake

• 1 cup graham cracker crumbs
• 1 cup sugar, plus 2 tbsp. divided
• 14 cup butter, melted
• 1 cup water
• 14 cup ground espresso
• 1 (225 g) package semi-sweet chocolate chips
• 1 (300 ml) caneagle brand sweetened condensed milk, divided
• 3 (250 g) packages cream cheese, softened
• 3 large eggs
• 34 cup sour cream
• 1 tablespoon coffee liqueur

1. Combine crumbs, 2 tablespoons sugar and melted butter.
2. Press mixture evenly on bottom of an ungreased 9-inch springform pan; set aside.
3. In small saucepan bring 1 cup water to a boil.
4. Add espresso; reduce heat to medium and simmer 1 minute.
5. pour through a fine wire-mesh strainer in to a bowl; discard grounds.
6. Reserve 9 tablespoons coffee.
7. In microwave-safe bowl, combine 7-Tbsp.
8. coffee, chocolate and 1/3 cup Eagle Brand.
9. Cook at 100% power 1-2 minutes or until chocolate melts.
10. Stir until smooth.
11. Set aside.
12. Beat cream cheese and remaining 1 cup sugar until fluffy.
13. Addd eggs, one at a time, beating just until blended.
14. Stir in chocolate mixture and sour cream.
15. Pour into crust.
16. Bake in preheated 350F oven 45 minutes.
17. Turn oven off, remove cake from oven and gently run knife around edge of pan to release sides.
18. Return cake to oven and let stand with door partially open 1 hour.
19. Remove from oven.
20. Cover and chill.
21. Combine remaining Eagle brand, the remaining 2 tablespoons coffee and liqueur.
22. Serve with cake.

graham cracker crumbs, sugar, butter, water, ground espresso, semisweet chocolate chips, condensed milk, cream cheese, eggs, sour cream, coffee liqueur

Taken from www.food.com/recipe/espresso-cheesecake-367186 (may not work)