Chocolate Espresso Cheesecake

1/2 C Espresso (See Note)

5.5 oz Chocolate, Divided

Place a bowl in the freezer to get cold for the whipped cream.

Place graham crackers in a large ziplock bag to crush. Transfer to a bowl, add melted butter and cocoa if you want a chocolate crust. Mix well. Pat mixture down firmly into a spring-form pan. Let chill in refrigerator until needed.

In a large bowl mix cream cheese with a fork until smooth. Stir in sugar and espresso.

Remove the bowl from the freezer and whip the cream. Add whipped cream to cream cheese and mix well to incorporate.

Melt 3.5 oz of chocolate in the microwave, stirring every 30 seconds until very smooth. Pour into cheesecake mixture and mix well. Melt remaining 2 oz of chocolate in microwave, stirring every 30 seconds until very smooth. Drizzle over the cheesecake and swirl in with a spoon handle.

Chill for 3 to 4 hours.

Espresso Note: I combined 1/4 C finely ground coffee beans with 1/2 C water on stove and simmered, covered, for about 5 minutes. The cheesecake could use more of a coffee flavor, so I might try 1/2 c ground beans to 1/2 c water next time.