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1 (9-ounce) package chocolate wafers 2 tablespoons sugar 1/3 cup butter or margarine, melted 6 tablespoons finely ground espresso beans 1/2 cup boiling water 3 (1-ounce) semisweet chocolate squares 2 (8-ounce) packages cream cheese, softened 1 cup sugar 1 1/4 cups sour cream 4 large eggs Process wafers in a food processor until ground. Add 2 tablespoons sugar and butter; pulse 1 or 2 times. Press crumb mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan. Chill. Stir together espresso beans and 1/2 cup boiling water; cool. Pour through a coffee filter, reserving 1/3 cup liquid (add water to make 1/3 cup if necessary). Melt chocolate in a saucepan over low heat, stirring often. Beat cream cheese at medium speed with mixer until smooth. Gradually add 1 cup sugar, beating well. Add espresso, melted chocolate, sour cream, and eggs, beating until blended. Pour into crust. Bake at 350 degrees for 55 minutes. Turn off oven, and leave cheesecake in oven 1 hour with door slightly ajar. Cool on a wire rack. Chill at least 8 hours. Yield: 12-14 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |