Press into bottom and slightly up upsides of prepared pan. Bake the crust for 5 minutes to set it.
Par-Bake Crusts
Step 2
Once the chocolate has melted take-off of the heat and stir the remaining sugar, salt, espresso powder, vanilla extract,
and sift the
cocoa powder in.
Beat Cream Cheese
Step 3
Add coffee liquid, sour cream and vanilla bean paste mixing until just combined, scraping the sides to make sure fully incorporated.
Add Liquid Ingredients
Step 4
Add in eggs one at a time, add the additional yolk with the first egg. You should have a creamy batter with no lumps.
Add Eggs
Step 5
Pour cheesecake on top of crust.
Place in a water bath. Bake for 1 hour 15 minutes to 1 hour 30 minutes, the middle of the cheesecake should jiggle just a little bit.
Bake
Step 6
Chill for at least 8 hours in the fridge then top with chocolate ganache and fresh whipped cream.