Directions

• Place a greased 9-in. springform pan on a double thickness of
• heavy-duty foil (about 18 in. square). Securely wrap foil around
• pan.
• In a large bowl, combine the wafer crumbs, butter, sugar and espresso
• powder. Press onto the bottom and 1-in. up the sides of prepared
• pan.
• In a large bowl, beat the cream cheese, sugar, sour cream, melted
• chocolate, cocoa, cream and flour until smooth. Add eggs; beat on
• low speed just until combined. Stir in the espresso powder and
• vanilla. Pour into crust. Place springform pan in a large baking
• pan; add 1 in. of hot water to larger pan.
• Bake at 350° for 60-70 minutes or until center is just set and
• top appears dull. Remove springform pan from water bath. Cool on a
• wire rack for 10 minutes. Carefully run a knife around edge of pan
• to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides
• of pan.
• In a small saucepan, combine liqueur and half-and-half. Bring to a
• boil; cook until liquid is reduced by half. Meanwhile, in a large
• bowl, beat whipping cream until it begins to thicken. Add
• confectioners' sugar; beat until stiff peaks form.
• Drizzle cheesecake with coffee syrup; garnish with whipped cream,
• chocolate and coffee beans. Yield: 16 servings.