Espresso Chocolate Cheese Cake - cooking recipe

Ingredients

3 pkg. (8 oz. each) cream cheese
26 packaged chocolate wafers, crushed (1 1/2 c.)
1/4 stick butter, melted
1 (12 oz.) pkg. semi-sweet chocolate pieces
2 Tbsp. instant Espresso coffee
2 Tbsp. hot water
1 c. sugar
3 Tbsp. flour
3 eggs
2 egg yolks
1 c. heavy cream

Preparation

Let the cream cheese soften to room temperature.
In a large bowl, blend crumbs, 2 tablespoons sugar and butter in a medium bowl.
Press firmly over the bottom and halfway up the side of a lightly buttered 9-inch spring-form pan.
Chill before filling. Preheat oven to 350\u00b0.
Melt chocolate in top of double boiler over hot, not boiling water.
Dissolve Espresso in 2 tablespoons hot water.