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1
In a bowl, stir the crushed graham crackers and butter together; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
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2
Bake in a 350u00b0 oven for 10 minutes; cool on a wire rack; decrease oven temp to 325u00b0.
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3
In a bowl, beat cream cheese and sugar at medium speed using an electric mixer until blended.
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4
Add in liqueur, coffee granules, and vanilla, beating at low speed until well blended.
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5
Add in eggs, 1 at a time, beating just until yellow disappears after each addition.
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6
Remove and reserve 1 cup cream cheese mixture; pour remaining batter into prepared crust.
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7
Microwave chocolate squares in a medium bowl 1 minute or until melted, stirring after 30 seconds; let cool slightly.
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8
Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well.
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9
Spoon chocolate mixture in lines on top of batter in pan; gently swirl with a knife.
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10
*(Optional) If you want to bake this in a water bath--Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water (water bath); place in oven.
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11
Bake at 325u00b0 for 1 hour or until almost set; turn oven off.
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12
Let cheesecake stand in oven, with door closed, 30 minutes.
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13
Remove cheesecake from oven (and water bath, if using) and gently run a knife around edge of cheesecake to loosen from sides of pan; cool on a wire rack.
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14
Cover and chill at least 4 hours.
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15
Remove sides of springform pan; serve with Mocha Sauce.
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16
To make the Mocha Sauce: add chocolate morsels, whipping cream, and butter to a small saucepan; cook over low heat, stirring often, for 2-3 minutes or until smooth.
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17
Remove from heat; stir in coffee; serve warm.
