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1
Mix all ingredients in bowl.
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2
Press down on edges of cheesecake to even.
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3
Spoon topping over cheesecake.
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4
Bake 10 minutes.
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5
Transfer cheesecake to rack.
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6
Run small sharp knife around crust sides to loosen.
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7
Cool completely.
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8
Cover and chill overnight.
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9
Dip spoon into melted chocolate.
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10
Wave from side to side over cheesecake, creating zigzag lines.
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11
Release and remove sides of springform pan.
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12
Spoon whipped cream into pastry bag fitted with large star tip.
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13
Pipe rosettes of cream around cake edges.
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14
Top with coffee bean candies if desired.
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15
Finely grind cookies, sugar and espresso powder in processor.
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16
Add chocolate and chop finely.
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17
Add butter and blend until moist crumbs form.
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18
Press crumbs onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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19
Preheat oven to 350F.
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20
Using electric mixer, beat cream cheese and sugar in large bowl until well blended.
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21
Combine coffee liqueur and espresso powder in small saucepan.
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22
Stir over low heat until coffee dissolves.
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23
Mix in vanilla.
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24
Add to cheese mixture and beat until smooth.
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25
Add eggs 1 at a time, beating just until combined.
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26
Pour filling into 2 bowls, dividing evenly.
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27
Melt chocolate in top of double broiler over simmering water, stirring until smooth.
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28
Stir chocolate into filling in bowl.
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29
Pour coffee filling into crust.
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30
Bake until partially set and crust forms on filling, about 25 minutes.
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31
Carefully spoon chocolate filling over coffee filling.
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32
Bake cheesecake until set on edges but center 2 inches still move slightly when pan is shaken, about 30 minutes.
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33
Transfer cheesecake to rack and cool 20 minutes.
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34
Maintain oven temperature.
