*  Exported from  MasterCook  *
 Recipe By     : DESSERT SHOW #DS3002
 Serving Size  : 0    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           chocolate wafer cookie crumbs
    2      tablespoons   melted salted butter
    3      packages      soft cream cheese -- (8 ounce)
      1/2  cup           white sugar
      1/2  cup           light brown sugar
      1/2  cup           sour cream
      1/2  cup           ricotta cheese
    3                    eggs
    1 1/2  cups          semisweet chocolate chips --  melted
      1/2  cup           espresso coffee
    1      teaspoon      vanilla extract
    1      teaspoon      almond extract
    6      ounces        semisweet chocolate chips
      1/4  cup           unsalted butter --  room temperature
      1/4  cup           chopped pecans
 Crust: Preheat oven to 350 degrees. In food processor, add cookie crumbs and
 grind into fine
 crumbs. Add butter and blend until smooth. Press crust into bottom of 9-inch
 springform pan.
 Chill while preparing filling.
 Filling: In large bowl with electric mixer, beat cream cheese until smooth.
 Add white and brown
 sugars and mix well. Add sour cream and ricotta and blend well. Add eggs and
 beat until mixture
 is smooth. Add melted chocolate, espresso, vanilla, and almond extract.
 Blend until mixture is
 very smooth. Pour mixture into springform pan. Bake approximately 1 hour.
 Turn off oven and
 crack door about 1 inch. Leave cake in oven for 1 hour then remove and cool
 to room
 Glaze: In small saucepan, melt chocolate and butter over low heat and stir
 until smooth. Add
 pecans and stir until coated. Pour glaze over top of cheesecake and smooth
 to edges. Let some
 run over edges if you like. Chill until firm and cut into wedges to serve.
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