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1.
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Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.
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To prepare the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine.
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Evenly press the crust into the prepared dish covering the bottom completely.
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Bake until the crust sets, about 15 minutes.
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2.
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Meanwhile, to prepare the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75-percent power until softened, about 2 minutes.
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Stir, and continue to microwave until completely melted, up to 2 minutes more.
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Alternatively, put the chocolate in a heatproof bowl.
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Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.
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3.
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Blend the cream cheese, sugar, and sour cream together in the food processor until smooth.
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Scrape down the sides as needed.
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Add the eggs and pulse until just incorporated.
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With the food processor running, pour the melted chocolate into the wet ingredients and mix until smooth.
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4.
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Pour the filling evenly over the crust.
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Bake until the filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes.
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Cool on a rack.
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5.
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To prepare the glaze: Put the chocolate, butter, and corn syrup in microwave-safe bowl.
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Heat the glaze in the microwave at 75-percent power until melted, about 2 minutes.
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Stir the ingredients together until smooth and add the sour cream.
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Spread the glaze evenly over the warm cake.
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Cool completely, then refrigerate overnight.
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Cut into small bars or squares.
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Serve chilled or room temperature.
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Store the bars, covered, in the refrigerator for up to 5 days.
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Calories: 283
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Total Fat: 19.5 grams
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Saturated Fat: 11 grams
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Total Carbohydrate: 28 grams
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Protein: 4 grams
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Sodium: 138 milligrams
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Cholesterol: 56 milligrams
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Fiber: 1.5 grams
