Crust:

1. Preheat oven to 300 degrees F.
2. Lightly butter the bottom and sides of a 9-inch springform pan.
3. Combine cookie crumbs, pecans, and melted butter and stir until mixed thoroughly. Press into bottom and up sides of prepared pan.
4. Put in the freezer a few minutes to firm. Remove from freezer and brush base with melted chocolate.
5. Chill while preparing the filling.

Filling:

1. Combine cream cheese and brown sugar in the bowl of a stand mixer and beat with the paddle attachment until smooth. Scrape down bowl and paddle.
2. Add the eggs, one at a time, beating for 20 seconds after each addition. Scrape down bowl and paddle.
3. Add vanilla and melted chocolate and mix until combined.
4. Add espresso and mix until combined. Scrape down bowl and paddle.
5. Add sour cream and mix until thoroughly combined.
6. Pour filling into prepared crust.
7. Fill a baking pan half way full with water and put on bottom rack of oven. Bake the cheesecake on the middle rack for 1 hour.
8. Lower the oven temperature to 275 degrees F and bake 1 hour longer.
9. Lower the oven temperature to 250 degrees F and bake 30 minutes longer.
10. Turn off oven and leave cake in for 30 minutes with the door closed.
11. Remove cake from oven and let cool to room temperature.
12. Cover cake and refrigerate at least 4 hours and preferably overnight.

Glaze:

1. In a small saucepan, heat cream, sugar, and semisweet chocolate until melted. Stir until smooth.
2. Pour glaze over top of cheesecake and smooth. Chill for 1 hour to set the glaze.