Espresso Cheesecake

Preheat oven at 350ºF. Grease an 8-inch springform pan.

Make the crust by mixing all the crust ingredients together in a food processor or with a fork. Press mixture onto the bottom of the springform pan. Bake crust for 15 minutes. Set aside to cool. Turn down oven temperature to 300ºF.

To prepare filling, warm heavy cream in microwave. Add espresso powder and stir to dissolve completely. Let cool to room temperature.

Beat cream cheese, sour cream and sugar on medium speed until smooth in a standing mixer fitted with a paddle attachment. Then add eggs, one at a time, and mix until well blended.

Pour filling over the cooled crust. Tap the pan on counter a few times to release all the air in the batter. Bake for 1 hour, or until the edge of the cheesecake is puffed but the center is still wobbly and wet-looking. Turn off the oven with the door slightly opened, let the cheesecake sit in the oven to cool completely, at least 1 hour. Chill for at least 4 hours, or preferably overnight.

To prepare ganache, place chocolate, heavy cream and corn syrup in a medium heatproof bowl over a pot of simmering water. Stir mixture using a wooden spoon until melted and smooth. Let cool slightly.

Pour ganache over the top of the cake. Use an offset spatula to gently push the ganache to the sides to create an even layer.

Chill in refrigerator. Leave it in room temperature for 15 minutes to soften the ganache before serving.