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1
Preheat oven to 325F.
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2
and butter a 9-inch springform pan.
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3
In a bowl stir together wafer crumbs and butter.
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4
Press mixture onto bottom and 1 inch up side of pan.
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5
Bake crust in middle of oven 10 minutes and cool in pan on a rack.
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6
When crust is cool, wrap pan in foil by putting in middle of am 18-inch square of heavy-duty foil and crimping foil around bottom and up side of pan to secure.
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7
In a large bowl with an electric mixer beat eggs with sugar until light and fluffy.
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8
Add cream cheese and beat until smooth.
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9
Sift cornstarch into mixture and add 1 teaspoon vanilla and sour cream.
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10
Beat filling until smooth and transfer 2 cups to a small bowl.
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11
In a small cup stir together espresso powder and remaining tablespoon vanilla, stirring until espresso powder is dissolved.
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12
Stir espresso mixture into filling in small bowl.
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13
Add chocolate to filling in large bowl, stirring until combined well, and fold in whipped cream.
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14
Pour chocolate filling into crust.
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15
Spoon espresso filling evenly over chocolate filling and spread to form an even layer, being careful not to mix layers.
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16
Put springform pan in a larger shallow baking pan and pour enough hot water to reach halfway up side of springform pan.
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17
Bake cheesecake in middle of oven 1 1/2 hours.
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18
Turn off oven and let cheesecake stand 15 minutes with oven door closed.
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19
Transfer cheesecake in pan to a rack and cool completely.
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20
Chill cheesecake, covered, at least 1 day and up to 2.
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21
Run a thin knife around edge of pan and remove side.
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22
Garnish cheesecake with chocolate curls.
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23
To serve, cut cheesecake with a sharp knife dipped in hot water.
