Hi, all! Sorry for not mentioning this sooner, but just FYI I have adopted a policy of moderating ALL comments. So…don’t take it personally!
Love you all,
Zach (Argo)
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unreformingtheology 
Does that mean you won’t post my recipe for chocolate espresso cheesecake? š¦
Umm…on the massive contrary. That kind of ambrosia belongs to the world!!!
Give it now! Or you are banned for life! I will go Any Rand Excommunicating Nathan Branden on your ass!
Chocolate Espresso Cheesecake
1-Ā½ cup ground pecans, toasted
1-Ā½ cup chocolate wafer cookie crumbs or chocolate graham cracker crumbs
6 tablespoons (3/4 stick) butter, melted
16 ounces cream cheese, softened
11 ounces semisweet chocolate, melted
1cup firmly packed dark brown sugar
1cup sour cream
4 large eggs, at room temperature
1/3 cup fresh-brewed espresso or other strong coffee
1/3 cup heavy cream
1 tablespoon sugar
2 teaspoons pure vanilla extract
1. Preheat the oven to 300 degrees F. Lightly butter 9 or 10 inch springform pan.
Make the Crust:
2. In a bowl, combine the pecans and cookie crumbs, and stir in the butter until combined. Press the crust over the bottom and up the sides of the prepared pan. Chill the crust while preparing the filling.
Make the Filling:
3. Put the cream cheese and brown sugar in a bowl and beat until smooth using the electric mixer on medium speed. Scrape down the bowl. Add the eggs, 1 at a time, beating for 20 seconds after each addition. Add the vanilla and 8 ounces of melted chocolate and beat on low speed until combined. Pour in the espresso and beat until combined. Add the sour cream and beat until smooth and fully combined. Scrape down the bowl. Pour the filling into the prepared crust and smooth the top.
4. Fill a 2-quart pan halfway with hot water and place on the bottom rack of the oven. Bake the cake on the middle rack for 1 hour. Lower the oven temperature to 275 degrees F, and bake the cake 1 hour more. Lower the oven temperature to 250 degrees F and bake 30 minutes more. Turn off the oven and leave the cake in for 30 minutes more with the door closed. Remove the cake to a wire rack and cool to room temperature. Cover the cake with aluminum foil and refrigerate at least 4 hours or overnight.
Make the glaze:
5. In a ceramic or glass bowl covered with plastic wrap, heat the cream, sugar, and remaining 3 ounces of chocolate on High in a microwave oven for 30-second intervals, stirring after each interval, until smooth.
6. Pour the warm glaze over the top of the cheesecake and spread until smooth. Chill the cake for 1 hour to set the glaze.
7. To serve, transfer the cake to a serving plate and remove the sides of the springform pan. Slice the cake with a sharp, thin knife, wiping the blade clean after each cut.
If you haven’t yet . . . get the wordpress app that lets you moderate comments from your phone. It is a little glitchy but for the most part it works pretty good. At least you won’t be chained to your computer.
Andy,
Wow. You are amazing. What you have just posted has brought tears to my eyes. I’ve never fully lived, I realize, until now.
John,
Thanks. Is that different than getting the comments on your gmail account (through the gmail app on my phone)?
So funny, Andy.