*  Exported from  MasterCook  *

                     CHOCOLATE ESPRESSO CHEESECAKE

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Cheesecakes

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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       t            Vanilla extract
  1       t            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. Recipe By     : DESSERT SHOW #DS3002
 Crust:

                                       Date: 09/26/96



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