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       t            Vanilla extract
   1       t            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 to serve. Recipe By     : DESSERT SHOW #DS3002
  Crust:
                                        Date: 09/26/96