CHOCOLATE ESPRESSO CHEESECAKE

      Title: CHOCOLATE ESPRESSO CHEESECAKE
  Categories: Cheesecakes
       Yield: 4 Servings
  
       1 c  Chocolate wafer cookie
            Crumbs
       2 tb Melted salted butter
            Filling:
       3 pk Soft cream cheese -- (8
            Ounce)
     1/2 c  White sugar
     1/2 c  Light brown sugar
     1/2 c  Sour cream
     1/2 c  Ricotta cheese
       3    Eggs
   1 1/2 c  Semisweet chocolate chips --
            Melted
     1/2 c  Espresso coffee
       1 ts Vanilla extract
       1 ts Almond extract
            Glaze:
       6 oz Semisweet chocolate chips
     1/4 c  Unsalted butter --  room
            Temperature
     1/4 c  Chopped pecans
  
   Crust: Preheat oven to 350 degrees. In food processor, add cookie
   crumbs and grind into fine crumbs. Add butter and blend until smooth.
   Press crust into bottom of 9-inch springform pan. Chill while
   preparing filling. Filling: In large bowl with electric mixer, beat
   cream cheese until smooth. Add white and brown sugars and mix well.
   Add sour cream and ricotta and blend well. Add eggs and beat until
   mixture is smooth. Add melted chocolate, espresso, vanilla, and
   almond extract. Blend until mixture is very smooth. Pour mixture into
   springform pan. Bake approximately 1 hour. Turn off oven and crack
   door about 1 inch. Leave cake in oven for 1 hour then remove and cool
   to room temperature. Glaze: In small saucepan, melt chocolate and
   butter over low heat and stir until smooth. Add pecans and stir until
   coated. Pour glaze over top of cheesecake and smooth to edges. Let
   some run over edges if you like. Chill until firm and cut into wedges
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