-
1
Combine crumbs, 2 tablespoons sugar and melted butter.
-
2
Press mixture evenly on bottom of an ungreased 9-inch springform pan; set aside.
-
3
In small saucepan bring 1 cup water to a boil.
-
4
Add espresso; reduce heat to medium and simmer 1 minute.
-
5
pour through a fine wire-mesh strainer in to a bowl; discard grounds.
-
6
Reserve 9 tablespoons coffee.
-
7
In microwave-safe bowl, combine 7-Tbsp.
-
8
coffee, chocolate and 1/3 cup Eagle Brand.
-
9
Cook at 100% power 1-2 minutes or until chocolate melts.
-
10
Stir until smooth.
-
11
Set aside.
-
12
Beat cream cheese and remaining 1 cup sugar until fluffy.
-
13
Addd eggs, one at a time, beating just until blended.
-
14
Stir in chocolate mixture and sour cream.
-
15
Pour into crust.
-
16
Bake in preheated 350F oven 45 minutes.
-
17
Turn oven off, remove cake from oven and gently run knife around edge of pan to release sides.
-
18
Return cake to oven and let stand with door partially open 1 hour.
-
19
Remove from oven.
-
20
Cover and chill.
-
21
Combine remaining Eagle brand, the remaining 2 tablespoons coffee and liqueur.
-
22
Serve with cake.
