Chocolate Espresso Cheesecake - cooking recipe

Ingredients

Crust
1 1/2 cups ground pecans
1 1/2 cups chocolate wafers
3/8 cup butter
Filling
16 ounces cream cheese, room temp
1 cup dark brown sugar
4 large eggs, room temp
1 cup sour cream
2 teaspoons vanilla
8 ounces semisweet chocolate
1/3 cup espresso
Glaze
1/3 cup heavy cream
1 tablespoon sugar
3 ounces semisweet chocolate

Preparation

Crust: Stir together ingredients.
Press on sides of springform pan and refrigerate.
Drizzle 3 oz.melted semisweet chocolate over it. (This 3 oz. is optional, and it's not included in the ingredients above).
Filling: Cream cream cheese.
Add brown sugar.
Add eggs, one at a time, beating well.
Add vanilla, coffee, cooled chocolate, and sour cream, separately.
Blend after each addition.
Place the cheesecake in water bath with foil around pan.
Bake at 300F for 1 hr.;.
reduce to 275F for 1 hr; reduce to 250F for 30 minute.
Glaze: After cheesecake has cooled, melt ingredients in microwave and pour warm over cooled cheesecake.
Now I usually don't add the chocolate drizzle over the bottom, and I just make a plain chocolate crust (without the nuts).
But I promise you, this is the best chocolate cheesecake I've ever eaten.