Chocolate Espresso Cheesecake - cooking recipe

Ingredients

1 1/2 c. graham cracker crumbs
2 Tbsp. sugar
1/4 c. butter or margarine, melted
3 (8 oz. each) pkg. cream cheese
12 oz. 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

In large bowl, soften cream cheese to room temperature.
Blend cracker crumbs, sugar and melted butter in a medium size bowl. Lightly butter a 9-inch spring-form pan.
Press crust firmly over the bottom and halfway up the sides of pan.
Chill briefly before adding the filling.
Melt chocolate in top of a double boiler over hot (not boiling) water.
Dissolve Espresso in the 2 tablespoons of hot water.