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1
Position rack in center of oven and preheat to 350F.
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2
Spray 10-inch-diameter springform pan with vegetable oil spray.
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3
Wrap outside of pan tightly with double layer of heavy-duty foil.
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4
Finely grind cookies and walnuts in processor.
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5
Add melted butter; process to blend.
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6
Press mixture firmly onto bottom (not sides) of pan.
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7
Chill crust while making filling.
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8
Bring whipping cream, milk and 1/3 cup water to simmer in heavy small saucepan.
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9
Remove from heat.
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10
Whisk in cocoa powder, chocolate liqueur, espresso powder and vanilla extract.
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11
Using electric mixer, beat cream cheese in large bowl until smooth.
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12
Add sugar and beat until well blended.
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13
Add 4 whole eggs 1 at a time, then 2 yolks, beating well after each addition and occasionally scraping bottom and sides of bowl.
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14
Gradually add hot cream-cocoa mixture and beat until smooth.
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15
Pour mixture into prepared crust.
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16
Place springform pan in large roasting pan.
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17
Pour enough boiling water into roasting pan to come halfway up sides of springform pan.
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18
Bake tart until custard moves just slightly in center when pan is gently shaken and tester inserted into center comes out with some custard still attached, about 1 hour 20 minutes.
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19
Remove pan from water; remove foil.
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20
Cool tart in pan on rack.
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21
Cover with foil and refrigerate overnight.
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22
Bring first 4 ingredients to simmer in heavy small saucepan.
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23
Remove from heat.
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24
Add chocolate and vanilla extract; whisk until chocolate is melted and smooth.
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25
Let ganache stand until slightly cooled but still pourable, about 10 minutes.
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26
Run small knife around pan sides to loosen tart.
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27
Remove pan sides.
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28
Place tart on platter.
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29
Pour ganache atop tart.
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30
Using thin metal spatula, spread ganache evenly over top of tart, being careful not to allow ganache to drip down sides.
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31
Using icing comb or tines of fork, make decorative concentric circles in wave pattern in ganache.
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32
Garnish top of tart with chocolate coffee bean candies, if desired.
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33
Refrigerate until ganache is softly set, about 15 minutes.
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34
(Can be made 2 days ahead.
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35
Cover and keep chilled.
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36
Let stand at room temperature 45 minutes before serving.)
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37
Cut tart into wedges; serve.
