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1
For the crust, combine graham-cracker crumbs, cocoa, sugar and melted butter and mix very thoroughly.
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2
Line a clean, ungreased springform pan with the crumb mixture by pressing it first against the sides, then the bottom of the pan.
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3
(Crumb mixture should hold its shape; the sides will take about 2/3 of the mixture.)
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4
Press until very smooth and even all around.
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5
Refrigerate until chilled, at least 2 hours.
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6
Melt chocolate chips in a double boiler and keep warm.
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7
In small glass dish or teacup, stir together instant coffee, water and vanilla and orange extracts.
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8
Set aside.
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9
Heat oven to 350 degrees F. In a large bowl, beat eggs and sugar.
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10
Gradually add softened cream cheese, mixing well after each addition.
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11
Stir in melted chocolate, coffee mixture and the cocoa.
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12
Mix well.
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13
Gradually add sour cream, mixing well after each addition.
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14
Fold in melted butter and blend thoroughly but gently.
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15
Pour batter over chilled crust in pan.
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16
Place pan on heavy cookie sheet and bake 45 minutes.
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17
Cut off heat and open oven door, but do not move cheesecake.
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18
Let sit in turned-off oven 10 to 15 minutes.
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19
Gently transfer cheesecake, still on the cookie sheet, to counter and cool to room temperature.
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20
Cover and refrigerate overnight.
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21
The next day, unfasten the ring from the springform pan and remove.
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22
If desired, garnish top of cheesecake with drizzle of melted dark chocolate, orange candy, chocolate-covered espresso beans and orange zest.
