Chocolate Espresso Cheesecake

To make crust: Mix together all ingredients in a bowl. Press into the bottom of a 9" springform pan. Refrigerate crust while making cheesecake.

To make the filling: Melt chocolate in the microwave or on the top of a double boiler and set aside to cool. With an electric mixer, cream the cream cheese & sugar until light & fluffy. Add sour cream and mix. Scrape down sides of bowl. Add eggs & egg yolks until well mixed. Scrape down sides. Add espresso, vanilla and ground coffee. Scrape down sides. Add chocolate until blended. Scrape down sides and blend mixture for a minute until well mixed.

Pour mixture into prepared crust, and place springform pan in a water bath. Bake at 350 degrees for 45 minutes.

Turn off oven and let cheesecake cool in oven for one hour before removing.

To make topping: Bring cream to a boil on stove top. Pour over chopped chocolate and let stand 1 minute. Stir to dissolve. Stir espresso into chocolate mixture. Let cool to room temperature. Pour onto top of cooled cheesecake.

Refrigerate to let set up. Cut and serve.