Chocolate Cheesecake and Espresso Stout

Whoever invented espresso stout must have been dreaming of a perfect beer accompaniment to chocolate cheesecake. Rarely in my life have I so enjoyed an alcohol paired with dessert. I am definitely one of those people who would rather not have any alcohol with a meal to save room for a sweet! I must admit though after trying Oakshire Brewing's Espresso Stout with chocolate cheesecake, I would modestly call it an unparalleled success :)

Chocolate Cheesecake (adapted from Joy of Baking)
Crust:
1 1/2 c. of graham cracker crumbs
1/3 c. melted unsalted butter (I used salted, as always)


Filling:
8 oz semi-sweet chocolate chopped
4 oz dark chocolate (baking), chopped  (could also use bittersweet)
24 oz (3 packags) cream cheese, room temperature
1 c. sugar
3 large eggs, room temperature
1 1/2 tsp vanilla extract
1 c. sour cream
*optional 2-3 Tbs good quality dark cocoa

I did not make ganache, but topped it with Euphoria's mexican chocolate sauce spread.

1. Combine graham cracker crumbs and melted butter. Press into springform pan. Cover and refrigerate. (I baked for 10 minutes for a crunchier crust but i'm not convinced it paid off)
2. Melt the chocolate in a double boiler (or carefully in a thick bottomed sauce pan) until smooth. Set aside to cool.
3. Using a mixer, beat cream cheese until smooth, then beat in sugar, then melted chocolate. Add eggs one at a time. Add vanilla and sour cream, beating well. Pour filling into crust.
4. Place cheesecake pan in oven and bake for 50-55 minutes until the top is firm while the center looks a bit wobbly.
5. Place on a cooling rack to coo then cover and refrigerate for a couple of hours.