Preparation Steps

• Preheat the oven to 325°F (163°C).
• Melt the chocolate and butter in a saucepan over low heat, stirring until smooth.
• Combine the graham cracker crumbs with melted chocolate mixture. Press firmly into a 9-inch springform pan.
• In a large mixing bowl, beat the cream cheese until creamy. Gradually add sugar until well combined.
• Add the eggs, one at a time, mixing well after each addition. Incorporate the sour cream and espresso powder.
• Pour the filling over the crust. Bake for about 60 minutes or until set.
• Cool on a wire rack, then refrigerate for at least 4 hours before serving.