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1
Make crust: Preheat oven to 350 degrees Fahrenheit.
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2
Wrap outside of 9-inch diameter springform pan with 2 3/4-inch-high sides with double thickness of foil.
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3
Spray bottom of pan with vegetable oil spray.
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4
Finely grind cookies in processor.
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5
Add butter and process until blended.
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6
Press mixture onto bottom (not sides) of prepared pan.
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7
Refrigerate while preparing filling.
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8
Make filling: Combine cream and coffee powder in medium saucepan.
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9
Stir over medium heat until coffee powder dissolves.
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10
Reduce heat to low.
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11
Add chocolate; whisk until chocolate melts and mixture is smooth.
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12
Cool 10 minutes.
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13
Using electric mixer, beat cream cheese and sugar in large bowl until well blended.
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14
Beat in cornstarch.
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15
Add sour cream and vanilla; beat well.
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16
Add eggs one at a time, beating just until blended after each addition.
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17
Whisk one cup cheese mixture into chocolate mixture.
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18
Return chocolate mixture to remaining cheese mixture; whisk until smooth.
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19
Pour batter into crust.
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20
Place springform pan in large baking pan.
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21
Add enough hot water to baking pan to come halfway up sides of springform pan.
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22
Bake cheesecake until softly set and slightly puffed around edges, about 1 hour.
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23
Turn off oven.
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24
Let cake stand in oven 45 minutes.
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25
Transfer springform pan to rack and cool.
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26
Cover; chill cake overnight.
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27
Make glaze: bring cream to boil in heavy small saucepan.
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28
Remove from heat.
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29
Add 4 ounces chocolate and whisk until melted and smooth.
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30
Pour glaze over top of cake.
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31
Using spatula, smooth glaze evenly over top.
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32
Refrigerate until glaze is set, at least 2 hours.
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33
(Can be prepared 1 day ahead.
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34
Cover and refrigerate.
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35
).
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36
Using knife, cut around sides of pan to loosen cake.
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37
Remove pan sides.
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38
Cut into wedges and serve.
