Chocolate Espresso Swirl Cheesecake

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What a delicious way to end an elegant dinner! this dessert can be made up to 3 days in advance.

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Steps

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For crust: position rack in center of oven and preheat to 400 degrees f.

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Grind the cookies in a food processor.

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Add butter and pulse until crumbs are moistened.

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Press the crumbs on the bottom and 1 1 / 2 inches up the sides of a 9-inch springform pan.

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Wrap the outside of the pan with aluminum foil.

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For filling: in a small bowl , dissolve the espresso powder in 1 tb water.

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Using an electric mixer , beat cream cheese in a large bowl until smooth.

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Add sugar and continue to beat until mixture is light and fluffy.

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Add eggs 1 at a time , beating well after each addition.

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Mix in the espresso mixture , butter and coffe.

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Combine chocolate and cream in a heavy small saucepan.

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Stir over low heat until chocolate melts.

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Pour half of the cheese filling into prepared crust.

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Drop 5 tb melted chocolate mixture by tbsful aroun the edge of filling.

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Spacing evenly.

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Use a small sharp knife to swirl chocolate into the filling.

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Carefully pour the remaining cheese filling over the swirled mi.

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Ingredients

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chocolate wafer cookies, unsalted butter, instant espresso powder, water, cream cheese, sugar, eggs, ground coffee, bittersweet chocolate, whipping cream