Shelly's Recipe

CHOCOLATE CHEESECAKE II

Category: Cheesecake

Crust
1 1/2 cups graham cracker crumbs
6 tbsp unsalted butter, melted
3 tbsp unsweetened cocoa powder and sugar
1/3 cup finely chopped pecans
1/4 tsp cinnamon

Filling
3 (8 oz) pkg cream cheese, softened
3/4 cup sugar
2 large eggs
1 1/2 cups milk chocolate chips, melted
1 (8 oz) container sour cream
1/3 cup strong brewed coffee
2 tbsp flour
1/2 cup milk chocolate chips, melted
2 tbsp unsalted butter, melted
1 tbsp milk

Preheat oven to 350. Crust: Combine crust ingredients and pat firmly in a springform pan in bottom and up 1 1/2 inch up sides. Bake 8 minutes or until lightly browned. Cool on a wire rack. Meanwhile, beat cream cheese and sugar until smooth. Add eggs, one at a time, mixing well after each addition. Blend in remaining ingredients until well blended, scraping down bowl sides occasionally with rubber spatula. Pour over crust. Bake for 60 minutes or just until filling is barely set in center.

Remove from oven and let stand at room temperature at least 1 hour on a wire rack. In a bowl, mix chocolate chips, butter and milk. Spread on cake. Cover, chill overnight. Remove pan sides. Cut into small slices. Refrigerate leftovers.