Espresso Chocolate Cheesecake

By Hklbrries

"This is a very rich, dense dessert. Your choice of chocolate will certainly affect the outcome. The chocolate made by the Belgian company, Callebaut, is quite good."

Ingredients

• 1 cup chocolate cookie crumbs
• 1/2 cup butter, unsalted, melted, divided
• 1 cup granulated sugar
• 4 eggs, large
• 1 1/2 pounds cream cheese, softened
• 1 pound semisweet chocolate
• 1 tsp vanilla extract
• 2 tbsp cocoa
• 2 1/2 cups sour cream, at room temperature
• 1/2 cup brewed espresso, refrigerated
• 1 cup shaved white chocolate

Preparation

Step 1

Crush the chocolate cookies and blend with 1/4 cup melted butter. Press the mixture into the bottom of a 10-inch springform pan and chill for 1 hour. Preheat the oven to 425 F. In a large bowl, beat the sugar and eggs until light and fluffy. (If using an electric mixer, use the medium speed setting). Add the softened cream cheese gradually while beating. In a double boiler, melt the chocolate in the top half. Allow the chocolate to cool slightly before adding it to the cream cheese mixture. Slowly beat the mixture, adding the remaining 1/4 cup melted butter, vanilla, cocoa, sour cream and espresso. Pour the batter on the chilled crust. Place the spring-form pan on a cookie sheet and bake for 1 hour. The center will be soft.

Let the cheesecake cool while on a wire rack, cover with aluminum foil and refrigerate overnight. Remove the sides of the spring-form pan. Garnish the top of the cheescake with the shaved white chocolate.