Ingredients
Crust
- 1 cup chocolate wafer cookie crumbs
- 2 tablespoons salted butter melted
Filling
- 3 Packages cream cheese 8 ounce, softened
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 1/2 cup sour cream
- 1/2 cup ricotta cheese
- 3 each Eggs
- 1 1/2 cups semisweet chocolate chips melted
- 1/2 cup espresso coffee
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Glaze
- 6 ounces semisweet chocolate chips
- 1/4 cup unsalted butter room temperature
- 1/4 cup chopped pecans
Servings:
Instructions
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 one at a time 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 1inch. 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.
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