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1
Make the crust first. Preheat oven to 350 degrees.
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2
Butter an 8-inch springform pan.
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3
Stir butter and espresso powder in small bowl until combined.
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4
Stir in crumbs until crumbs are evenly moistened.
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5
Pat evenly over bottom of prepared pan.
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6
Bake 10 minutes, cool on wire rack. Keep oven on.
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7
Tightly cover outside bottom and sides of springform pan with heavy-duty foil.
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8
Make the filling. Beat cream cheese and mascarpone in large mixer bowl at medium-high speed until light and fluffy.
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9
Scrape sides with rubber spatula and continue mixing until completely smooth (about 3 minutes).
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10
Reduce speed to medium and beat in sugar, vanilla and salt.
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11
Add eggs, one at a time, beating just until blended after each addition.
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12
Pour 4 cups of filling over crust in prepared pan, and place in large roasting pan.
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13
Dissolve espresso in hot water. Fold into remaining filling with brandy and grated chocolate.
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14
Spoon mixture evenly over filling in pan; smooth top with spatula.
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15
Place pan on oven rack. Pour enough hot water into roasting pan to come 1-inch up side of springform pan.
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16
Bake 1-1/4 hours or until center is just set.
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17
Remove cheesecake from water bath.
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18
Cool completely on wire rack. Remove foil, cover and refrigerate overnight.
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19
Just before serving, run knife around edge of pan and remove sides.
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20
Sprinkle Unsweetened Chocolate over top of cheesecake. (I use a sifter to do this).
