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1
Preheat the oven to 350 degrees F. Combine the crumbs, ground coffee and butter together.
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2
Mix well and press into a 10-inch spring-form pan.
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3
In a large food processor, with the metal blade, process the cream cheese until smooth.
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4
Add 1 1/2 cups of the sugar and blend.
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5
Add the eggs one at a time to thoroughly incorporate into the cheese mixture.
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6
Add 2 shots of the espresso and 1/2 cup of the heavy cream.
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7
Add the flour, salt and vanilla and blend until smooth.
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8
Pour into the prepared pan.
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9
Bake for 1 hour and 15 minutes or until the cake is set.
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10
(If you inset a toothpick in the center of the cake, it will not come out clean.
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11
After the cake will continue to cook as it is cooling.)
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12
If the cake starts to get too dark on the top, place a sheet of aluminum foil over the top of the cake.
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13
Remove from the oven and with a knife loosen the sides from the pan.
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14
This will prevent the cake from splitting down the center.
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15
Completely cool the cake before cutting.
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16
In the bowl of an electric mixer, fitted with a whip attachment, combine the remaining 1/2 cup sugar, shot of espresso, 1 cup cream, and coffee liqueur.
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17
Whip the cream to medium peaks.
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18
Slice the cake into twelve slices.
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19
Spread the whipped cream evenly over the top of the cake.
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20
Garnish each slice with the espresso beans and fresh mint sprigs.
