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["For Crust-
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Preheat the oven to 350 degrees F or 175 degrees C.
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Grease a 3-inch by 9-inch springform pan with butter.
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Blend cookies, coffee granules and sugar in a processor and add melted butter until the ingredients blend properly.
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Spread the prepared mixture evenly onto bottom and not sides of prepared pan.
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Bake for 5 minutes and set aside to cool. Maintain oven temperature.", "For Filling-
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Melt the chopped bittersweet chocolate over a double boiler and stir occasionally until the chocolate melts.
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Cool the melted chocolate till it is lukewarm, but make sure it is still pourable.
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Now, add cocoa powder, instant coffee granules, cornstarch and sugar in a processor and blend, until smooth.
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Mix softened cream cheese and beat well till the cheese gets incorporated properly and all lumps disappear.
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Stir in the 4 eggs to it, one at a time, mixing slowly after each just until blended. Add vanilla extract with the last egg.
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Also add lukewarm chocolate and chopped pecans to this mixture and stir until it blends properly.
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Pour filling over the prepared crust and smoothen the top surface.
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Bake at 350 degrees F for 15 minutes, and then reduce the temperature to 200 degrees F and bake for another 2 hours.
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Cool for 5 minutes. Run knife around the rim of pan to loosen cake and chill overnight.", "For Topping-
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Melt chocolate chips, sugar and milk in a saucepan over low heat, until smooth.
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Pour marshmallow cream on the center of the cheesecake, and then spread it evenly over the top.
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Drizzle a layer of the chocolate mixture on the marshmallow cream and garnish with bittersweet chocolate curls and chopped pecans.
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Transfer cheesecake to platter and serve chilled!!"]
