Chocolate Espresso Cheesecake

Serves 8-12

  • 24 Chocolate Wafers (NABISCO)
  • 1/4 CUP Softened Butter
  • 1/4 teas. Cinnamon
    •

    Crush crumbs in food processor or with rolling pin in a zip lock bag. Mix crumbs with softened butter and cinnamon

    In a 9 inch spring form pan line sides with aluminum foil or spray with non-stick spray. Press crumb mixture onto the bottom of the pan

    Filling

    Beat until blended

  • 3- 8oz pkgs. Cream cheese
  • 1 Cup Sugar
  • 2 Eggs
    •

    add

  • 1 Cup Sour Cream
  • 1 8 oz. pkg. Semi Sweet Chocolate Squares Melted
  • 1 t. Vanilla
  • 1/4 Cup Espresso or 2 T. Coffee cooled
    •

    Blend well and pour into a Spring Form Pan
    Bake at 350 Degrees for 45-60 minutes.
    A soft center will firm up as it cools.
    Refrigerate three or more hours until firm.
    Great made the day ahead.
    Freezes well.

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