Espresso Cheesecake with Chocolate Glaze

February 20, 2019

• 2 1/2 C. chocolate wafer and/or chocolate graham cracker crumbs
• 1 C. sugar, divided
• 1/4 C. melted butter
• 4 1/2 T. heavy cream, divided
• 1 1/2 T. instant espresso powder
• 3 (8 oz.) pkgs. cream cheese, softened
• 1/2 C. sour cream
• 2 eggs plus 1 egg yolk
• 1 1/2 tsp. vanilla
• pinch of salt
• 1/3 C. coarsely chopped milk chocolate candy bar 1 T. light corn syrup 

Directions

1. Preheat the oven to 325° and lightly grease the base of a 9" springform pan. 
2. Mix all of the crumbs with 2 tablespoons sugar. Stir in the butter until combined and press firmly onto the base of the prepped pan. Bake 15 minutes, until set. Meanwhile, in a small saucepan, bring 2 tablespoons cream to a simmer over medium heat; stir in the espresso powder until dissolved. Set both of these aside to cool for 15 minutes. Don't turn off your oven. 
3. After 15 minutes, toss all the cream cheese into a food processor along with the sour cream, cooled cream mixture, and the remaining 3/4 cup plus 2 T. sugar. Process until smooth, scraping down the sides of the bowl as needed.
4. Add the eggs and egg yolk one at a time, pulsing and scraping after each addition. Add the vanilla and salt and pulse to combine. Pour the batter over the cooled crust, smooth the top, place in the hot oven, and close the door. Reduce the oven temperature to 300° and bake about 1 hour, until the cheesecake is set but still a bit jiggly in the center. Turn off the oven, leaving the cheesecake in for another hour. 
5. After an hour, take the cheesecake out of the oven and set in the fridge to chill. Before serving, run a knife around the edge of the pan to release the cheesecake; remove the sides of the pan.
6. To make the glaze, put the chocolate into a small heat-safe bowl. In a small saucepan, heat the corn syrup and the remaining 2 1/2 tablespoons cream over medium heat until it comes to a rolling boil, then pour it over the chocolate in the bowl; let it sit for about 15 seconds without stirring. Mix until smooth and spread immediately over the chilled cheesecake. Let the glaze set up before slicing. 

Serves 10-12

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