f bowl.
Add the espresso, vanilla, and ground coffee; scrape
aucepan, combine chocolate, water and espresso powder. Cook and stir over
ach addition.
Place the cheesecake in water bath with foil
ookie crumbs, 1/2 teaspoons espresso powder and melted butter; mix
Heat oven to 350\u00b0.
In a medium bowl, combine cookie crumbs, 1/2 teaspoon espresso coffee powder, and melted butter; mix well. Reserve 1/4 cup of this mixture for the topping.
Press remaining mixture in bottom of ungreased 8-inch square pan.
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.
n flour.
Stir rum, espresso powder, ground coffee, vanilla and
n sugar. Add sour cream, espresso and vanilla and beat until
nd 1 tsp. Equal for Recipes in bottom of 9 inch
small bowl, dissolve the espresso powder in 1 TB water
wder, cayenne pepper, and instant espresso powder (if using); mix
egrees F.
Prepare the Cheesecake: Beat cream cheese with a
an.
Stir butter and espresso powder in small bowl until
Dissolve espresso in water and set aside.
oom temperature.
Whisk together espresso, 1/4 cup heavy cream
25\u00b0F.
MAKE THE CHEESECAKE:.
Beat cream cheese, 1
ood processor, pulse crumbs, sugar, espresso powder, and cinnamon until fine
ddition. Stir in sour cream, espresso and vanilla. Pour batter into
ompletely.
To make the cheesecake topping: In an electric mixer
he instant coffee into the espresso, then add to cream cheese