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1
Make crust:.
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2
Preheat oven to 350F 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:.
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9
Combine cream and coffee powder in medium saucepan.
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10
Stir over medium heat until coffee powder dissolves.
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11
Reduce heat to low.
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12
Add chocolate; whisk until chocolate melts and mixture is smooth.
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13
Cool 10 minutes.
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14
Using electric mixer, beat cream cheese and sugar in large bowl until well blended.
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15
Beat in cornstarch.
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16
Add sour cream and vanilla; beat well.
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17
Add eggs 1 at a time, beating just until blended after each addition.
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18
Whisk 1 cup cheese mixture into chocolate mixture.
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19
Return chocolate mixture to remaining cheese mixture; whisk until smooth.
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20
Pour batter into crust.
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21
Place springform pan in large baking pan.
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22
Add enough hot water to baking pan to cone halfway up sides of springform pan.
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23
Bake cheesecake until softly set and slightly puffed around edges, about 1 hour.
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24
Turn off oven.
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25
Let cake stand in oven 45 minutes.
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26
Transfer springform pan t rack and cool.
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27
Cover; chill cake overnight.
