- Preheat oven to 350 degrees.
- Line the bottom of a 9-inch springform pan (2½ inches deep) with wax paper.
- Grease bottom and sides with butter
- Wrap the outside with a double layer of foil to prevent seepage.
- Set aside.
- In a large bowl beat cream cheese and SomerSweet until smooth using your electric mixer, about 3 minutes.
- Add eggs, one at a time, beating well to combine.
- Add vanilla extract and espresso.
- Beat in the sour cream until just blended.
- Pour batter into prepared pan.
- Sprinkle broken chocolate bits on top of batter.
- Gently stir chocolate into batter.
- Set pan inside a large roasting pan.
- Place in oven and pour very hot water to reach half-way up springform pan.
- Bake for 45 minutes.
- Turn off oven without opening door and allow cake to cool in oven for 1 hour.
- Remove from oven and place on cooling rack.
- Allow to cool for 1 hour.
- Cover with plastic wrap and refrigerate overnight.
- Unmold onto a plate before serving.
