1 cup chocolate wafer crumbs
1/4 cup softened butter
2 tablespoons granulated sugar
1/4 teaspoon cinnamon
24 ounces cream cheese (at room temperature)
1 cup granulated sugar
3 large eggs
8 ounces semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoon instant espresso coffee, dissolved in
1/4 cup hot water
1/4 cup coffee liqueur
2 teaspoons vanilla extract
1 cup whipping cream
2 tablespoons powdered sugar
2 tablespoons coffee liqueur
Combine chocolate wafer crumbs, butter, sugar and cinnamon, mixing well.
Butter sides and bottom of 8-inch springform pan. Press crumb mixture into pan. Set aside.
Beat cream cheese until smooth. Gradually add sugar, mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
Melt chocolate with cream over boiling water, stirring until smooth. Add to cheese mixture, blending well. Add sour cream, salt, coffee, liqueur, and vanilla extract, beating until smooth. Turn into prepared pan. Bake in center of oven at 350 degrees F for 45 minutes, or until sides are puffed. Center will be soft but will firm up with chilled. Turn oven off; leave door ajar. Allow cake to cool in oven for 45 minutes.
Cover and chill for 12 hours. Remove sides of pan.
Whip cream with powdered sugar and liqueur. Garnish cake with mounds of whipped cream and chocolate leaves or chocolate espresso