Espresso Cheesecake
8 ingredients
2 steps
Ingredients
- 1/2 c. crushed almond macaroons (40 cookies)
- 6 Tbsp. butter, softened
- 4 (8 oz.) pkg. cream cheese, softened
- 6 sq. semi-sweet chocolate, melted
- 3 eggs
- 2/3 c. sugar
- 1/3 c. milk
- 2 tsp. instant Espresso
Directions
-
1In 9 x 3-inch spring-form pan, mix almond macaroons and butter; press on bottom and around side of pan to within 1 inch of top. Set aside.
-
2(You can also use 1 1/2 cups graham cracker crumbs and 2 teaspoons almond extract in place of the macaroons.)
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