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Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, combine chocolate graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat the cream cheese and sugar until smooth. Add sour cream, heavy cream, espresso powder, and vanilla extract. Mix until well combined. Add eggs one at a time, beating well after each addition.
Pour the cheesecake filling over the cooled crust. Place the springform pan in a large roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan.
Bake for 55-60 minutes, or until the center is just set and slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly open. Remove from the oven and refrigerate for at least 4 hours or overnight.
For the chocolate glaze, heat heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and stir in chocolate chips and butter until smooth. Let cool slightly.
Prep Time: 30 minutes | Cooking Time: 60 minutes | Cooling Time: 5 hours | Total Time: 6 hours 30 minutes
Calories per serving: Approximately 450 kcal | Servings: 12 servings
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