Espresso Cheesecake

A rich European indulgence, this sophisticated cheesecake takes a little longer to prepare... but less time than a trip to Italy!!

• Ready In: 1 hr 5 mins
• Serves: 8-10

Ingredients

• 1  cup graham cracker crumbs
• 1  cup sugar, plus 2 tbsp. divided
• 1⁄4 cup butter, melted
• 1  cup water
• 1⁄4 cup  ground espresso
• 1 (225 g) package  semi-sweet chocolate chips
• 1 (300 ml) can  eagle brand sweetened condensed milk, divided
• 3 (250 g) packages cream cheese, softened
• 3  large eggs
• 3⁄4 cup sour cream
• 1  tablespoon  coffee liqueur

Directions

1. Combine crumbs, 2 tablespoons sugar and melted butter. Press mixture evenly on bottom of an ungreased 9-inch springform pan; set aside.
2. In small saucepan bring 1 cup water to a boil. Add espresso; reduce heat to medium and simmer 1 minute. pour through a fine wire-mesh strainer in to a bowl; discard grounds. Reserve 9 tablespoons coffee.
3. In microwave-safe bowl, combine 7-Tbsp. coffee, chocolate and 1/3 cup Eagle Brand. Cook at 100% power 1-2 minutes or until chocolate melts. Stir until smooth. Set aside.
4. Beat cream cheese and remaining 1 cup sugar until fluffy. Addd eggs, one at a time, beating just until blended. Stir in chocolate mixture and sour cream. Pour into crust.
5. Bake in preheated 350F oven 45 minutes. Turn oven off, remove cake from oven and gently run knife around edge of pan to release sides. Return cake to oven and let stand with door partially open 1 hour. Remove from oven. Cover and chill.
6. Combine remaining Eagle brand, the remaining 2 tablespoons coffee and liqueur. Serve with cake.