Filling:
16 oz. cream cheese, room temp.
1 c. dark brown sugar
4 lg. eggs, room temp.
1 c. sour cream
2 tsp. vanilla
8 oz. semisweet chocolate
1/3 c. espresso

Glaze:
1/3 c. heavy cream
1 tbs. sugar
3 oz. semisweet chocolate

Crust:
Stir together ingredients. Press on sides
of springform pan and refrigerate.
Drizzle 3 oz. melted semisweet chocolate over it.

Filling:
Cream cream cheese.
Add brown sugar.
Add eggs, one at a time, beating well.
Add vanilla, coffee, cooled chocolate,
and sour cream, separately.
Blend after each addition. Place the
cheesecake in water bath with foil
around pan. Bake at 300F for 1 hr.;
reduce to 275F for 1 hr;
reduce to 250F for 30 min.

Glaze:
After cheesecake has cooled,
melt ingredients in microwave and
pour warm over cooled cheesecake.

Now I usually don't add the chocolate
drizzle over the bottom, and I just make a
plain chocolate crust (without the nuts).
But I promise you, this is the best chocolate
cheesecake I've ever eaten.