Espresso Cheesecake topped with Chocolate Covered Espresso Beans
The rich taste of espresso combined with the sweet chocolate crust makes a delightful, sophisticated treat for dinners and parties.
24 crushed chocolate cookies
1/4 c soft butter
1/4 c walnuts
1/4 c. coconut
1/4 tsp. cinnamon
Espresso coffee powder (2 measures)
2/3 c. boiling water
3 8-oz pkgs cream cheese, room temperature
1 8-oz. pkg. semi-sweet chocolate squares, melted
1 c. sugar
1 c. sour cream
1 tsp. vanilla extract
1 cup coffee beans
1/2 c chocolate chips
Mix chocolate cookie crumbs, butter, walnuts, coconut and cinnamon together. A food processor is handy for this if you have one. Place parchment paper in bottom of an 8-inch springform pan and press crust into pan.
Brew a strong extract of espresso by using 2 measures of coffee to 2/3 c. boiling water. Measure 1/2 cup for use.
Beat the cream cheese, sugar and eggs until blended. Beat in the sour cream, chocolate, espresso and vanilla. Be careful not to over-beat, as this will cause air bubbles in your cheesecake.
Pour the filling into the crust and bake at 350 degrees about 50 minutes or until puffed on the sides but still wobbly in the middle. The middle will continue to cook while cooling. Let cheesecake cool, then run knife or spatula around edges to loosen from pan. Chill the cheesecake for at least 3 hours. If you can chill it overnight, it will taste much better. Remove the sides of the pan and garnish.
(If you prefer, you can purchase chocolate cover coffee beans, but it is easy to make your own.)
Melt chocolate chips in a double boiler over low heat. Toss in the coffee beans and stir them around. Refrigerate. They will harden overnight, but if you are in a hurry, you can freeze them for half an hour.