Expresso Cheesecake With Chocolate Glaze

INGREDIENTS (Serves 12)

2½ C. chocolate wafer crumbs
1 C. sugar, divided
¼ C. melted butter
4½ T. heavy cream, divided
1½ T. instant espresso powder
3 (8 oz.) pkgs. cream cheese, softened
½ C. sour cream
2 eggs plus 1 egg yolk
1½ tsp. vanilla extract
Pinch of salt
⅓ C. coarsely chopped milk chocolate candy bar
1 T. light corn syrup

DIRECTIONS

Preheat your oven to 325° and lightly grease the base of a 9ʺ springform pan.

Mix all the crumbs with 2 tablespoons of the sugar. Stir in the butter until combined and press firmly onto the base of the prepped pan. Bake for 15 minutes, until set. Meanwhile, in a small saucepan, bring 2 tablespoons of the cream to a simmer over medium heat; stir in the espresso powder until dissolved. Set everything aside to cool for 15 minutes. Don’t turn off the oven.

After 15 minutes, toss all the cream cheese into a food processor* along with the sour cream, cooled cream mixture, and the remaining ¾ cup plus 2 tablespoons sugar. Process until smooth, scraping down the sides of the bowl as needed. Add the eggs and egg yolk one at a time, pulsing and scraping after each addition. Add the vanilla and salt and pulse to combine. Pour the batter over the cooled crust, smooth the top, place into the hot oven, and close the door. Reduce the oven temperature to 300° and bake for about an hour, until the cheesecake is set but still a bit jiggly in the center. Turn off the oven, leaving the cheesecake inside for another hour.

After an hour, take the cheesecake out of the oven and set in the fridge to chill.

Before serving, run a knife around the edge of the pan to release the cheesecake; remove the sides of the pan.

To make the glaze, put the candy bar pieces into a small heat-safe bowl. In a small saucepan, heat the corn syrup and the remaining 2½ tablespoons cream over medium heat until it comes to a rolling boil, then pour it over the chocolate in the bowl; let it set 15 aseconds without stirring. Mix until smooth and spread immediately over the chilled cheesecake. Let the glaze set up before slicing.