Labor of Love: Espresso Chocolate Cheesecake – Garden & Gun

Preheat the oven to 325°F. Make the filling: Add cream cheese and mascarpone to a food processor. Add the sugar, espresso, cocoa powder, and vanilla, and blend until smooth. Add the eggs one at a time, blending until incorporated. Make the crust: In a mixing bowl, add the graham crackers, cinnamon, and melted butter to form the graham cracker crust. Add the graham cracker crust to a 9-inch springform pan, pressing down slightly to lock it in place. Add the cheesecake mixture on top. Place your cheesecake into a large hotel pan and fill up the hotel pan with water until halfway up the cheesecake pan. Cook for 1 hour. Turn off the oven and let it rest in the oven for 1.5 hours. This will allow the cheesecake to cool slowly and prevent cracking. Refrigerate for 24 hours. Make the ganache: Combine the chocolate and warmed cream. Spread chocolate ganache on top of cheesecake and refrigerate for 1 hour.