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1
Position rack in center of oven and preheat to 400F.
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2
Grind cookies in processor.
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3
Add butter and process using on/off turns until crumbs are moist.
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4
Press crumbs on bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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5
Wrap outside of pan with aluminum foil.
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6
In small bowl, dissolve instant espresso in 1 tablespoon water.
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7
Using electric mix, beat cream cheese in large bowl until smooth.
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8
Add sugar and continue beating until mixture is light and fluffy.
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9
Add eggs 1 at a time, beating well after each addition.
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10
Mix in espresso mixture, butter and ground coffee beans.
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11
Combine chocolate and cream in heavy small saucepan.
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12
Stir over low heat until chocolate melts.
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13
Pour half of cheese filling (about 2 1/2 cups) into prepared crust.
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14
Drop 5 tablespoons melted chocolate mixture by tablespoons around edge of filling, spacing evenly.
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15
Use small sharp knife to swirl chocolate into filling.
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16
Carefully pour remaining cheese filling over.
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17
Drop remaining chocolate mixture by tablespoons into center 6 inches of filling, spacing evenly.
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18
Swirl mixtures together using tip of knife.
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19
Bake cheesecake until edges are puffed and beginning to crack and top is golden brown, about 40 minutes (center will not be set).
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20
Cool on rack.
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21
Chill overnight.
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22
(Can be prepared 3 days ahead.)
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23
Run small sharp knife around edge of pan to loosen cheesecake.
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24
Release pan sides.
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25
Let stand at room temperature 30 minutes.
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26
Transfer to platter and serve.
