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Cappuccino Cheesecake

6 ounces bittersweet chocolate, chopped
3/4 cup unsalted butter
1 cup water
6 Tablespoons vegetable oil
1 1/2 cups unsweetened nonalkalized cocoa powder
1 3/4 cups sugar

1 1/4 cups chocolate wafer cookie crumbs
5 Tablespoons unsalted butter, melted

1 Tablespoon instant espresso powder
2 teaspoons vanilla extract
2 pounds cream cheese, softened
1 1/2 cups superfine granulated sugar
5 large eggs, at room temperature
1/2 cup warm chocolate glaze
1/4 cup heavy cream
1 teaspoon ground cinnamon

1/2 cup chocolate wafer crumbs

In the top of a double boiler, over hot, not simmering water, melt
the chocolate and butter (I use the microwave on medium power).
Stir in the water and oil until blended. Whisk in the cocoa powder
and sugar and continue to stir until smooth (3 - 4 minutes).
Reserve 1/2 cup of the glaze for filling . Put the remaining glaze
in a bowl, cover with plastic wrap and refrigerate until needed.

Preheat the oven to 325. Butter the bottom and sides of a 10-inch
springform pan. Wrap the outside of the pan with a double thickness
of foil. Stir together the cookie crumbs and the melted butter.
Press the mixture evenly over the bottom of the pan. Refrigerate
crust while preparing filling.

In a small cup, combine espresso and vanilla. Stir until dissolved.
At the medium speed of a heavy -duty mixer, cream cheese. Gradually
add sugar and continue to beat until light and fluffy. Add the
eggs, one at a time, beating well after each addition. Beat in
the espresso mixture, the reserved glaze, the heavy cream and the

Set the prepared pan in a large roaster. Pour the cheesecake
mixture into the prepared springform. Pour enough boiling water
in roaster to come half way up sides of springform. Bake the
cheesecake for 1 hour and 15 minutes or until top is slightly puffed
and the center is just firm. Turn off the oven and allow cake to
remain in oven for one hour.

Remove the cheesecake from oven. Remove and discard foil. Place
cheesecake on wire rack and cool completely. Cover pan with foil
and refrigerate for 4 to 6 hours or overnight.

Remove the reserved glaze from the refrigerator. Transfer to a
small saucepan and warm over a medium heat. Using a metal spatula,
spread the warm glaze over top and sides of cake. Press cookie
crumbs against sides of cake, working around the cake until sides
are covered.


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