Cappuccino Cheesecake - cooking recipe

Ingredients

1 1/2 cups ground biscotti crumbs
1/4 cup salted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 tbsp powdered espresso
2 tsp vanilla extract
3 None eggs
4 oz bittersweet chocolate
3 tbsp heavy cream, heated
None None whipped cream, chocolate curls and fresh mint, to garnish

Preparation

Preheat oven to 350\u00b0F. Combine cookie crumbs and butter. Press into base of an 8 inch springform pan. Set aside.
Beat cream cheese until smooth. Beat in sugar. Add sour cream, espresso and vanilla and beat until combined. Beat in eggs, 1 at a time, until just combined. Transfer to prepared pan and bake for 1 hour, or until just set. Turn off oven and leave cheesecake in oven with door ajar for 1 hour. Remove cheesecake from oven and let cool completely. Chill for 4 hours, or overnight.
Remove cheesecake from pan. Combine chocolate and warm heavy cream. Let stand for 1 min then stir until smooth. Pour over cheesecake then garnish with whipped cream, chocolate curls and fresh mint.