A flavorful espresso cheesecake recipe, garnished with coffee beans.
Preheat oven to 350 degrees F.
To make the crust, Stir together ingredients.
Press into bottom of springform pan and refrigerate.
To make the filling, beat the cream cheese to smooth.
Add brown sugar and eggs, one at a time, beating well.
Add vanilla, cooled coffee, cooled chocolate, and sour cream, separately. Blend after each addition.
Place the cheesecake in water bath with foil around pan.
Bake for 1 hour, reduce to 275 F for an additional hour.
Garnish each piece with chocolate sprinkles and coffee beans.