Recipe - Chocolate Espresso Cheesecake

Crust:
1 cup Chocolate wafer cookie
crumbs
2 tablespoon Melted salted butter
Filling:
3 pack Soft cream cheese; (8 ounce)
One half cup White sugar
One half cup Light brown sugar
One half cup Sour cream
One half cup Ricotta cheese
3 Eggs
1 One half cup Semisweet chocolate chips;
melted
One half cup Espresso coffee
1 teaspoon Vanilla extract
1 teaspoon Almond extract
Glaze:
6 ounce Semisweet chocolate chips
One fourth cup Unsalted butter; room
temperature
One fourth cup Chopped pecans

Crust: Preheat oven to 350 degrees. In food processor, add cookie crumbs
and grind into fine crumbs. Add butter and blend until smooth. Press crust
into bottom of 9inch 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. Recipe By
: DESSERT SHOW #DS3002

Posted to EATL Digest 27 Sep 96

Date: Fri, 27 Sep 1996 19:39:23 0500

From: Jackie Bordelon jbord@PREMIER.NET