Prep 8 hrs
Cook 45 mins
From a fellow teacher--whose passion for cheesecake is as great as her teaching! **Prep time includes cooling and chilling times.** Best to make this a day ahead--for time and flavor.
- 1 cup chocolate wafer crumbs (about 12-15 cookies)
- 2 tablespoons butter, melted
- 1 tablespoon sugar
- 8 ounces bittersweet chocolate, chopped
- 2 lbs cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 2 large eggs
- 2 large egg yolks
- 1⁄4 cup freshy brewed espresso
- 1 teaspoon vanilla extract
- 1 tablespoon freshly ground coffee beans
- 1 cup heavy cream
- 6 ounces bittersweet chocolate, chopped
- 1 tablespoon instant espresso powder, dissolved in
- 2 tablespoons water
- chocolate-covered coffee beans (optional)
- whipped cream (optional)
- MAKE THE CRUST: Combine the cookie crumbs, sugar, and melted butter; press the mixture evenly and firmly into the bottom of a greased 9" springform pan.
- Refrigerate the crust while making the filling.
- MAKE THE FILLING: Preheat oven to 350*F.
- Melt the chocolate over very low heat, stirring, until smooth; remove pan from heat and set aside to cool.
- Using an electric mixer on medium speed, beat together the cream cheese and sugar until light and fluffy.
- Add the sour cream; blend well.
- Scrape down the sides of the bowl.
- Add the eggs and egg yolks, one at a time, blending well after each addition; scrape down sides of bowl.
- Add the espresso, vanilla, and ground coffee; scrape down sides of bowl.
- Add the melted chocolate; blend well.
- Scrape down sides of bowl again; belnd for another minute, until smooth and well combined.
- Pour the filling into the chilled crust; let rest for 10 minutes.
- Place the cheesecake pan into a water bath; bake at 350*F for 45 minutes.
- Turn off the oven and let the cheesecake cool inside for another hour before removing.
- Meanwhile, MAKE THE GANANCHE: In a small, heavy saucepan, bring the heavy cream to a boil.
- Pour the cream over the chopped chocolate and let stand for 1 minute.
- Stir to melt the chocolate.
- Stir in the espresso; let mixture cool to room temperature.
- Pour sauce over the cooled cheesecake; remove the cake from the oven and the water bath.
- Refrigerate the cake for at least 6-8 hours to set before serving.
- If desired, garnish with dollops of whipped cream and/or chocolate-covered coffee beans.
I had to triple the crust recipe to make it fit, but that is something you can do as you go. It is a very good recipe!!I had one like it at a reception the difference was they poured the chocolate in the bottom before the cheesecake, making a layer. Crust, fudge, cheesecake, ganache. They took the chocolate out of the cheesecake to make the layer. Just something to try!