Double Chocolate Espresso Cheesecake
Ingredients
112 cups crushed vanilla wafers about 45
14 cup butter melted
2 tablespoons sugar
14 teaspoon instant espresso powder
filling
1 cup sour cream room temperature
14 cup halfandhalf cream room temperature
1 cup 60 cacao bittersweet chocolate baking chips melted
112 teaspoons instant espresso powder
1 teaspoon vanilla extract
4 packages 8 ounces each cream cheese softened
112 cups sugar
12 cup baking cocoa
1 tablespoon allpurpose flour
5 large eggs room temperature lightly beaten
topping
1 cup coffee liqueur
1 cup heavy whipping cream
2 tablespoons confectioners sugar
12 cup 60 cacao bittersweet chocolate baking chips chopped
16 chocolatecovered coffee beans
Directions
Preheat oven to 350. Place a greased 9in. springform pan on a double thickness of heavyduty foil about 18 in. square. Securely wrap foil around pan.
In a large bowl combine the wafer crumbs butter sugar and espresso powder. Press onto the bottom and 1 in. up the side of prepared pan.
In a small bowl stir together sour cream halfandhalf and melted chocolate until blended set aside. In a second bowl combine espresso powder and vanilla set aside.
Bake until center is just set and top appears dull 6070 minutes. 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 side of pan.
Drizzle cheesecake with coffee syrup
garnish with whipped cream chocolate and coffee beans.
Nutrition Facts
1 piece 610 calories 40g fat 23g saturated fat 170mg cholesterol 259mg sodium 52g carbohydrate 41g sugars 2g fiber 9g protein.