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:
