Espresso Cheesecake

Total Time: 1 hr 35 mins Preparation Time: 40 mins Cook Time: 55 mins

Ingredients

• Servings: 12
• 1 cup finely crushed chocolate wafer (14 wafers)
• 1 cup ground slivered almonds
• 1/4 cup butter, melted
• 3 ounces semisweet chocolate
• 2 tablespoons water
• 1 tablespoon instant espresso coffee powder
• 3 tablespoons coffee liqueur
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 2 tablespoons flour
• 1 teaspoon vanilla
• 4 eggs, slightly beaten
• chocolate-covered espresso beans, garnishment

Recipe

• 1 in small bowl, combine chocolate wafers, almonds and butter. press mixture evenly onto bottom and 2 inches up side of 9 inch springform pan; refrigerate.
• 2 in small saucepan, combine chocolate, water and espresso powder. cook and stir over low heat until chocolate starts to melt. remove from heat; stir until smooth. stir in liqueur; cool.
• 3 in large mixer bowl, beat cream cheese, sugar, flour and vanilla on medium speed until smooth. add eggs, beating on lowest mixer speed, just until blended (do not over beat). reserve 2 cups cream cheese mixture; set aside. stir cooled chocolate mixture into remaining cream cheese mixture, stirring just until combined; pour into crust.
• 4 place pan on baking sheet. bake in a preheated 350 f oven until edge is set and center is soft set (about 30 minutes). carefully pour reserved filling mixture around edge of cheesecake; gently spread evenly over entire surface. continue baking until center appears nearly set (20-25 minutes). cool on wire rack 10 minutes.
• 5 using a thin knife, carefully loosen side of cheesecake from pan.
• 6 cool 30 minutes more; remove side of pan. refrigerate, covered, 4 hours or overnight.
• 7 to serve: garnish with chocolate covered espresso beans. cut into wedges.