Chocolate Espresso Cheesecake

Chocolate Espresso Cheesecake

 Yields:  9″

Baking temp: 350°F

Cooking time: 55 mins

INGREDIENTS:

Cheesecake:

1 1/2 cups chocolate cookie crumbs

6 tbsp melted butter or margarine

2/3 cup sugar

3 eggs

1/3 cup milk

1 cup Hershey’s chocolate kisses

4 8 ounce packages softened cream cheese

1 tbsp instant espresso powder

1/4 tsp cinnamon

Espresso Cream (optional)

2 tbsp powdered sugar

1 tsp instant espresso powder

1/2 cup whipping cream until firm.

DIRECTIONS:

Cheesecake :

1. Preheat oven to 350°F.
2. Combine butter and cookie crumbs. Press the mixture onto the bottom and 1 inch of the side of a 9-inch springform pan.
3. Melt 1 cup Hershey’s kisses over low heat in small saucepan, stirring constantly.
4. Mix sugar and cream cheese together in a large bowl using an electric mixer on medium speed. Then beat in cinnamon, milk, eggs, and espresso powder until well blended.
5. Add in the melted chocolate and beat an additional 2 minutes.
6. Spoon the mixture into prepared crust.
7. Bake for 55 minutes, then cool on a wire rack for 15 minutes and separate cake from the side of pan.
8. The side of the pan can be removed after the cheesecake is completely cool.
9. Cover and place in refrigerator for at least 4 hours before serving.

Espresso Cream:

Beat together 2 tbsp powdered sugar, 1 tsp instant espresso powder, and 1/2 cup whipping cream until firm.

source :  hillbillyhousewife