Yield: 16 Servings
A hands down favorite among our staff, this chocolate-and-espresso-marbled-cheesecake masterpiece is a decadent delight. A chocolate crust makes it all the better! *Use Basic Recipe *Use Chocolate Crumb Crust under Crust Variations In pot over medium heat bring heavy cream from basic recipe to a boil. Stir in 2 tbs instant espresso powder until dissolved. Remove from heat; cool.
Combine heavy cream mixture with egg, sour cream, yolks and vanilla.
Preceed with recipe as directed. Reserve 1 cup batter. Pour remaining into prepared pan. Melt 2 oz chopped bittersweet chocolate; stir in 2 tbs finely ground espresso beans; let cool. Stir into reseved batter. Swirl chocolate-espresso batter into batter in pan. Bake as directed. Source: Women's World Nov. 5, 1996 Typos by Sarah Gruenwald sitm@...