Crust:
1 c Chocolate wafer cookie
-crumbs
2 tb Melted salted butter
Filling:
3 pk Soft cream cheese; (8 ounce)
1/2 c White sugar
1/2 c Light brown sugar
1/2 c Sour cream
1/2 c Ricotta cheese
3 Eggs
1 1/2 c Semisweet chocolate chips;
-melted
1/2 c Espresso coffee
1 ts Vanilla extract
1 ts Almond extract
Glaze:
6 oz Semisweet chocolate chips
1/4 c Unsalted butter; room
-temperature
1/4 c 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 9-inch 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.
Yields
1 Servings