CHOCOLATE GLAZED ESPRESSO CHEESECAKE

Prep Time: 2 Hours and 30 minutes

Cook Time: 2 Hours and 30 minutes
Total Time: 5 Hours
Makes one 10-inch cake (10 servings)

Ingredients:
CRUST:
2 ½ Cups Chocolate Cookie Crumbs
2 Tablespoons Sugar
4 Tablespoons Butter, melted

CHEESECAKE:
¼ Cup Heavy Cream
2 ½ Tablespoons Instant Espresso Powder
3 pounds Cream Cheese
1 Cup Sour Cream
1 ¾ Cups Sugar
5 pieces Whole Eggs
1 Tablespoon Pure Vanilla Extract
Pinch of Salt

GLAZE:
⅓ Cup Heavy Cream
2 Tablespoons Corn Syrup
½ Cup Chopped Milk Chocolate

Directions:
1. Pre-heat the oven to 325°F. Lightly grease the base of a 10-inch spring-form
pan with nonstick spray.
2. MAKE THE CRUST: In a large bowl, mix the chocolate cookie crumbs with
the sugar and melted butter to combine. Press the mixture evenly into the
base of the prepared spring-form pan. Bake until set, 10 to 15 minutes. Cool.
3. MAKE THE CHEESECAKE: In a small pot, bring the cream to a simmer over
medium heat. Add the espresso powder and stir to combine. Cool to room
temperature.
4. In the bowl of a food processor, pulse the cream cheese, sour cream, cooled
heavy cream with espresso powder and sugar until well combined. Scrape
well after mixing. Add the eggs one at a time, pulsing and scraping well after
each addition. Add the vanilla and salt, and pulse to combine.
5. Pour the batter over the cooled crust and transfer to the oven. Once the
cheesecake is in the oven, reduce the temperature to 300°F. Bake until the
cheesecake is set but still slightly jiggly in the center, about 1 to 1½ hours.
6. Turn off the oven and leave the cheesecake inside for 1 hour. Remove the
cheesecake from the oven and refrigerate until fully cooled, about 2 hours.
Run a knife around the edge of the cooled cheesecake, and then release it
from the spring-form pan.
7. MAKE THE GLAZE: In a small pot, heat the cream and corn syrup over
medium heat. Place the milk chocolate into a small heat-safe bowl. When the
 cream comes to a boil, pour it over the chocolate. Let it sit for 15 seconds,
untouched. Mix the ganache to combine, and pour immediately over the
cheesecake. Let set before slicing and serving.
8. CHEF’S NOTE: This recipe is for an ultra-tall New York-style
cheesecake. You can halve the amounts for the cheesecake custard and
glaze (keep the crust amount the same) for a more moderately-sized
cheesecake. Reduce the baking time to 45 minutes to 1 hour.