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1
Crust: Stir together ingredients.
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2
Press on sides of springform pan and refrigerate.
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3
Drizzle 3 oz.melted semisweet chocolate over it. (This 3 oz. is optional, and it's not included in the ingredients above).
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4
Filling: Cream cream cheese.
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5
Add brown sugar.
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6
Add eggs, one at a time, beating well.
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7
Add vanilla, coffee, cooled chocolate, and sour cream, separately.
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8
Blend after each addition.
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9
Place the cheesecake in water bath with foil around pan.
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10
Bake at 300F for 1 hr.;.
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11
reduce to 275F for 1 hr; reduce to 250F for 30 minute.
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12
Glaze: After cheesecake has cooled, melt ingredients in microwave and pour warm over cooled cheesecake.
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13
Now I usually don't add the chocolate drizzle over the bottom, and I just make a plain chocolate crust (without the nuts).
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14
But I promise you, this is the best chocolate cheesecake I've ever eaten.
