Chocolate Espresso Cheesecake

2 hours Prep: 30 minutes Cook: 60 minutes

1264 calories per serving view nutrition facts

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Ingredients


crust
1	cup	chocolate wafer crumbs
2	tablespoons	butter	salted, melted

filling
24	ounces	cream cheese	softened
1/2	cup	sugar	white
1/2	cup	brown sugar, light
1/2	cup	sour cream
1/2	cup	ricotta cheese
3	large	eggs
1 1/2	cups	chocolate chips (semi-sweet)	melted
1/2	cup	espresso, brewed
1	teaspoon	vanilla extract
1	teaspoon	almond extract

glaze
6	ounces	chocolate chips (semi-sweet)
1/4	cup	butter	unsalted, room temperature
1/4	cup	pecans	chopped

Directions

Crust: Preheat oven to 350 degrees F.

In food processor, add cookie crumbs and grind into fine crumbs.

Add butter and blend until smooth.

Press crust into bottom of 9-inch springform pan.

Chill while preparing filling.

Filling: In large bowl with electric mixer, beat cream cheese until smooth.

Add white and brown sugars and mix well.

Add sour cream and ricotta and blend well.

Add eggs and beat until mixture is smooth.

Add melted chocolate, espresso, vanilla, and almond extract.

Blend until mixture is very smooth.

Pour mixture into springform pan.

Bake approximately 1 hour.

Turn off oven and crack door about 1 inch.

Leave cake in oven for 1 hour then remove and cool to room temperature.

Glaze: In small saucepan, melt chocolate and butter over low heat and stir until smooth.

Add pecans and stir until coated.

Pour glaze over top of cheesecake and smooth to edges.

Let some run over edges if you like.

Chill until firm and cut into wedges to serve.

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Nutrition Facts

Serving Size 352g

Amount per Serving

Calories 1264 75% of calories from fat

	% Daily Value*
Total Fat 106.0g	162%
Saturated Fat 62.0g	311%
Trans Fat 0.0g
Cholesterol 417mg	139%
Sodium 719mg	30%
Total Carbohydrate 60.0g	20%
Dietary Fiber 3.0g	14%
Sugars 48.0g
Protein 23.0g	46%

Vitamin A	67%		Vitamin C	1%
Calcium	25%		Iron	24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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This chilli is THE BEST and was a World Champion winner as I recall. Made it often but lost the recipie in a divorce---It is great to find this again--and if you readers make it they will be happy tooo!!!