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1
Preheat oven to 400 degrees (200 C.).
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2
Tightly wrap bottom of 9-inch springform pan with heavy-duty aluminum foil.
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3
Place cookies in food processor bowl.
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4
Cover and pulse until crumbs are formed.
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5
Add melted butter and process until crumbs are moist.
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6
Press mixture into bottom and 1 1/2 inches up side of prepared pan.
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7
Beat cream cheese in large bowl until smooth, using an electric mixer.
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8
Add sugar and beat until light and fluffy.
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9
Add eggs, one at a time, beating well after each addition.
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10
Add brewed coffee, butter and ground coffee and mix well.
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11
Combine chocolate and heavy cream in saucepan.
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12
Heat over low heat until chocolate melts and mixture is smooth, stirring constantly.
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13
Remove from heat.
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14
Pour half of cheese filling into prepared crust.
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15
Drop 5 tbsp (70 ml) chocolate mixture around edge of filling, spacing evenly.
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16
Swirl chocolate into filling using a small knife.
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17
Carefully pour remaining cheese filling over all.
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18
Drop remaining chocolate in center, spacing evenly.
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19
Swirl mixtures together using tip of knife.
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20
Bake for 40 minutes or until edge is puffed and center quivers.
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21
Cool in pan on wire rack.
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22
Cover with aluminum foil and refrigerate overnight.
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23
Loosen cheesecake by running a knife around edge of pan.
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24
Remove side of springform pan.
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25
Let stand at room temperature 30 minutes before serving.
