-
1
The crust: in a small bowl, stir together the crumbs, cocoa powder, and coffee.
-
2
Add in the melted butter ; stir until well combined.
-
3
Press mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
-
4
The filling: in a big bowl, combine cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
-
5
Add in eggs and egg yolk, one at a time, beating well after each addition.
-
6
Stir in whipping cream.
-
7
Stir together hot water and coffee; add coffee and vanilla extract to cream cheese mixture, stirring until well combined.
-
8
Stir in melted chocolate.
-
9
Pour the cream cheese mixture over crust.
-
10
Bake in a preheated 350 for 15 minutes; decrease temperature to 200 and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
-
11
Remove the cake from the oven and run a knife around the inside edge of the pan.
-
12
Turn the oven off; return the cake to the oven for an additional 1 hour.
-
13
Chill, uncovered, overnight.
-
14
The glaze: in a small saucepan, melt chocolate chips and shortening over low heat, stirring constantly.
-
15
Stir in coffee until dissolved.
-
16
Spread warm chocolate mixture over cheesecake.
-
17
Chill until serving time.
