Bittersweet Chocolate Espresso Cheesecake with Triple Berry Beet Coulis

Chocolate Crust

- Chocolate graham cracker cookies
- Butter

1. Grind up cookies, add melted butter.
2. Form into pan bottom, bake at 350 degrees F for about 10-15 minutes.

Filling

- About 3 bars, ~ 9-10 oz. of Scharffen Berger 70% Cocoa Bittersweet Chocolate
- 3 x 8 oz. packages cream cheese
- 1 cup sugar
- 1/4 cup cocoa powder
- 1/8 cup instant espresso
- 1/4 cup sour cream
- 4 large eggs

1. Melt chocolate bars over simmering water.
2. Mix room temperature cream cheese, sugar.
3. Add in cocoa powder, espresso, sour cream.
4. Add in melted chocolate.
   
5. Add eggs one at a time.
6. Bake bain marie, about 1 hr, at 350 degrees F.
7. Cool overnight, or at least 2 days (for best results) in refrigerator.

For my smaller 8" springform pan, the following quantities work better;

1.5 bricks cream cheese.
8 oz sour cream
1 whole egg and 3 yolks

Triple Berry Beet Coulis

- Raspberries, blueberries, strawberries.
- Beets (not too many, just a few pieces for texture)
- Orange juice
- Sugar

1. Simmer berries and beets in OJ with sugar until soft.
2. Puree, strain.
   

Chocolate Curls/Shavings

- 1 Bar chocolate

1. To make the shavings, microwave the bar of chocolate for about 40 seconds, or until the bar is soft and pliable. Use a peeler on the side of the bar to form shavings.
2. To make curls, spread melted chocolate on the back of a baking pan. Refrigerate for about 1-2 minutes to harden.
3. Using a paring knife, with the blade turned to a flat angle, bring the knife towards your stomach (try not to stab yourself), and the curls will naturally form.

All the components together, tada. Too bad the tip of my cheesecake seems to be missing some crust.