Espresso Cheesecake

BY YUMMLY

Espresso Cheesecake

INGREDIENTS

  • 12 to 18 espresso biscotti or chocolate biscotti (about 2/3 of an 8-ounce package)
  • 5 tablespoons (2 1/2 ounces) unsalted butter, melted, plus more as needed
  • 4 ounces semisweet chocolate, chopped
  • 1/4 cup heavy cream
  • 5 teaspoons instant espresso
  • 1 1/2 pounds cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream, at room temperature
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract

INSTRUCTIONS

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