Instructions

1. Preheat the oven to 325°F and adjust the oven racks to the lower third and middle of the oven. Fill a large baking dish with 2 inches of water and place on the bottom rack of your oven. Line a 9-inch cheesecake pan with parchment paper, then grease the sides with cooking spray. Set aside.
2. First, make the crust. In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar and salt. Use a silicone spatula to mix until it clumps together and resembles wet sand.
3. Transfer the mixture into the prepared cheesecake pan and press the crust into an even layer along the bottom of the pan with your fingers. Then use a measuring cup (or something else with a flat bottom) to really pack the crust in. Set aside.
4. Next, make the cheesecake filling. Add the chopped chocolate to a medium microwave-safe bowl. Microwave for 30 seconds, then remove and use a silicone spatula to stir. Repeat, microwaving in 30 second increments and stirring between each, until the chocolate is fully melted. Set aside.
5. In a stand mixer fitted with the paddle attachment, beat together the cream cheese, sour cream, and granulated sugar on medium-low speed until smooth, about 30 seconds.
6. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the cocoa powder and espresso powder and mix on low speed until combined. Stop the mixer, scrape down the sides of the bowl, then add in the eggs and vanilla extract. Beat on medium-low speed until the batter is smooth, about 45 seconds, scraping down the sides and bottom of the bowl as needed.
7. With the mixer running on low speed, slowly pour in the melted chocolate and mix until fully combined. Pour the batter into the cheesecake pan and smooth it out to an even layer.
8. Place the cheesecake in the middle rack of the oven and bake until it’s puffed up slightly and set around the edges but still wobbly in the center, 50 to 55 minutes.
9. Turn off the oven and open the oven door a crack. Leave the cheesecake in the turned off oven for an hour (this allows the cheesecake to cool down gradually and helps to prevent cracks). After an hour, remove the cheesecake from the oven and transfer it, still in the pan, to the fridge to cool completely, about 4 hours (and up to overnight). Once chilled, carefully remove the springform ring from the cheesecake (it will still be on the springform base) and transfer to a serving dish.
10. Once the cheesecake is fully cooled and you are ready to serve, make the meringue. In a stand mixer fitted with the whisk attachment, beat the egg whites on high speed until frothy. Continue beating and slowly stream in the granulated sugar. Beat until the meringue is no longer gritty and holds stiff peaks when you lift up the whisk, 3 to 5 minutes.
11. Remove the cheesecake from the pan and place it on a serving dish. Spread the meringue over the top of the tart, using a spoon to create big swirls and peaks. Use a kitchen torch to toast the exterior of the meringue. Enjoy!