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Espresso Chocolate Cheesecake
Yield: 10 Servings

1 1/2 c finely ground chocolate wafers (about 26)
6 tb unsalted butter, melted

4 lg eggs
3/4 c sugar
1 1/2 lb cream cheese, softened
2 tb cornstarch
1 tb plus 1 teaspoon vanilla
1 c sour cream
2 tb instant espresso powder
12 oz fine-quality bittersweet chocolate (not unsweetened) melted and cooled
1/2 c chilled heavy cream, whipped into soft peaks

bittersweet and milk chocolate curls

Make crust: Preheat oven to 325 degrees F. and butter a 9-inch
springform pan. In a bowl stir together wafer crumbs and butter.
Press mixture onto bottom and 1 inch up side of pan. Bake crust in
middle of oven 10 minutes and cool in pan on a rack. When crust is
cool, wrap pan in foil by putting in middle of am 18-inch square
of heavy-duty foil and crimping foil around bottom and up side of
pan to secure.

Make filling: In a large bowl with an electric mixer beat eggs with
sugar until light and fluffy. Add cream cheese and beat until
smooth. Sift cornstarch into mixture and add 1 teaspoon vanilla
and sour cream. Beat filling until smooth and transfer 2 cups to
a small bowl. In a small cup stir together espresso powder and
remaining tablespoon vanilla, stirring until espresso powder is
dissolved. Stir espresso mixture into filling in small bowl.

Add chocolate to filling in large bowl, stirring until combined
well, and fold in whipped cream. Pour chocolate filling into crust.
Spoon espresso filling evenly over chocolate filling and spread to
form an even layer, being careful not to mix layers.

Put springform pan in a larger shallow baking pan and pour enough
hot water to reach halfway up side of springform pan. Bake cheesecake
in middle of oven 1 1/2 hours. Turn off oven and let cheesecake
stand 15 minutes with oven door closed. Transfer cheesecake in pan
to a rack and cool completely. Chill cheesecake, covered, at least
1 day and up to 2. Run a thin knife around edge of pan and remove

Garnish cheesecake with chocolate curls. To serve, cut cheesecake
with a sharp knife dipped in hot water.


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