Decadent Mexican Chocolate Cheesecake - cooking recipe

Ingredients

8 oz chocolate brownies
12 oz mini chocolate chips
1 tsp espresso powder, dissolved in 2 tsp hot water
1/4 cup heavy cream
2 tbsp coffee liqueur
1 tsp vanilla extract
32 oz cream cheese, at room temperature
2/3 cup granulated sugar
2 tbsp cocoa powder
3 None large eggs, plus 1 egg yolk
1 1/2 cups whipped cream
1/2 cup chocolate frosting, for garnish
12 small pieces marbled chocolate bark, for garnish

Preparation

Preheat oven to 350\u00b0F. Grease an 8 inch springform pan.
In a food processor, pulse brownies and 1/3 cup chocolate chips until fine crumbs form. Press into base of prepared pan and bake for 15 mins. Let cool.
Gently melt remaining chocolate chips. Let cool to room temperature.
Whisk together espresso, 1/4 cup heavy cream, liqueur and vanilla. Set aside.
Reduce oven to 325\u00b0F. Place a baking pan filled with 2 cups water on the lowest oven rack.
In a food processor, combine cream cheese, sugar, cocoa powder and melted chocolate. Puree until smooth then add eggs and egg yolk. Add coffee cream mixture and puree until smooth. Transfer to prepared pan and bake for 1 hour 10 mins. Turn oven off and let cheesecake cool in oven with door ajar. Chill for 4 hours, or overnight.
To serve, spread whipped cream over top of cheesecake. Spoon chocolate frosting into a piping bag with a small star tip and pipe 12 rosettes on cake. Top each with a piece of chocolate bark.