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1
Preheat oven to 375 degrees Fahrenheit.
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2
Combine Graham crumbs and sugar in a small bowl.
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3
Add the butter and egg white and mix well.
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4
Press onto bottom of 9- inch springform pan that has been lined with foil (to keep from sticking).
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5
Bake just until edges feel firm and dry, about 6-8 minutes.
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6
Set aside.
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7
Reduce oven temperature to 325 degrees Fahrenheit.
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8
Combine first amount sugar, flour, and cornstarch in a small bowl.
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9
Set aside.
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10
In a stand mixer (or for the tenacious and plucky few, a large bowl) beat 1 pack cream cheese with the sour cream until airy.
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11
Add the second pack of cream cheese, eggs, and vanilla and beat until well incorporated and smooth.
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12
Gradually add flour mixture and beat until well blended.
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13
Add the double-strained coffee, ricotta, sugar, and egg whites.
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14
Beat until smooth.
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15
Pour half of the batter into prepared crust.
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16
Melt the chocolate in a microwave or by using the double-boiler method.
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17
Add to the rest of the filling in the mixer/bowl.
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18
Mix until incorporated.
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19
Pour the chocolate filling into the springform pan (you can get all fancy now, and do like swirls and things for a better presentation.
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20
Fill the water bath.
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21
Bake for 1 hour and approximately 15 minutes, or until almost set (center jiggles slightly, but is set 2-inches from the edge).
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22
Run knife along edges of cake before removing sides of pan.
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23
Cover and refrigerate for 6-8 hours or overnight.
