Triple Chocolate Cheesecake
1-1/2 Cups ground pecan
1-1/2 Cups chocolate wafer cookie crumbs
8 Tablespoons melted butter
3 Ounces Ghirardelli semisweet chocolate, melted
2 (8 oz) pkgs cream cheese
1 Cup dark brown sugar
4 eggs
8 Ounces Ghirardelli semisweet chocolate, melted
1/4 Cup strong coffee
1 Cup sour cream
1/4 Cup heavy cream
1 Tablespoon sugar
3 Ounces Ghirardelli semisweet chocolate
Preheat oven to 300 degrees. Mix pecans, cookie crumbs and butter. Press
into bottom and up the sides of a 9-inch spring-form pan. Pour 3 ounces
Ghirardelli semisweet melted chocolate over the crust.
Beat cream cheese and dark brown sugar until smooth. Add eggs and beat until smooth. Add 8 ounces melted Ghirardelli semisweet chocolate, beat until well mixed. Add coffee and sour cream, beat until smooth.
Pour into crust and bake for 1 hour. Turn off oven and leave sit in the oven
for 1 more hour. Cool and refrigerate overnight.
Put cream, sugar and 3 oz Ghirardelli semisweet chocolate in microwave safe
bowl. Heat until it melts and stirs smooth. Spread on top of cake and chill.
Makes 12-16 servings.