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1
Preheat oven to 325 degrees.
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2
Spray a 9-inch springform pan with vegetable cooking spray and set aside.
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3
In a medium bowl combine cookie crumbs, cinnamon, and butter.
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4
Mix well.
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5
Pat into the bottom of the prepared pan.
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6
Place pan on a baking sheet and bake for 10 minutes.
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7
Remove from oven and allow to cool while making the filling.
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8
In a large bowl beat the cream cheese until smooth.
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9
Beat in sugar, coffee crystals, vanilla, cream, and cornstarch.
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10
Add in eggs, one at a time, just until combined.
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11
Pour filling into baked crust.
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12
Return to oven and bake for 55-60 minutes or until just set on edges, but the middle is still slightly jiggly.
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13
Turn off oven and open the door.
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14
Allow the cheesecake to remain in the oven for 1 hour.
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15
Cool completely on a wire rack.
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16
Wrap and place in fridge to chill (overnight is best).
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17
When cake is very cold run a sharp knife around the edge to loosen sides.
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18
Remove pan and place cake on serving plate.
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19
Place chocolate chunks into a small bowl.
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20
Simmer heavy cream and 1/2 teaspoon coffee crystals just until scalded, but not boiling.
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21
Pour over chocolate and allow to sit for 5 minutes.
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22
Stir melted chocolate into cream mixture until very smooth.
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23
It should be thin enough that when you lift the spoon it drizzles easily.
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24
If it's too thick add a tablespoon or more of cream until it's the right consistency.
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25
Pour over cooled cake and spread causing some to drip down over the edges.
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26
Return to fridge until chocolate is set and then serve.
