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1
Preheat oven to 325F.
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2
Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil.
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3
Combine all ingredients in processor.
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4
Process until moist crumbs form.
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5
Press crumbs onto bottom and 1 1/2 inches up sides of prepared pan.
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6
Bake crust until puffed and brown, about 15 minutes; cool.
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7
Maintain oven temperature.
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8
Melt chocolate in top of double boiler set over simmering water, stirring until smooth.
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9
Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
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10
Mix in chocolate.
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11
Add juice concentrate, liqueurs and espresso; beat until mixture is smooth.
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12
Beat in eggs, adding 1 at a time.
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13
Spoon 1/3 cup batter into pastry bag fitted with 1/4-inch plain tip; chill.
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14
Pour remaining batter into crust.
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15
Bake until softly set in center and slightly puffed at edges, about 45 minutes.
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16
let cool 10 minutes.
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17
Maintain oven temperature.
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18
Mix sour cream, powdered sugar and espresso powder in small bowl until espresso powder dissolves.
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19
Spread over hot cake.
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20
Pipe reserved 1/3 cup cake batter in parallel stripes (about 1/2 inch apart) over topping.
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21
Bake cake until topping is set, about 5 minutes.
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22
Cut around pan sides to loosen crust.
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23
Place cake immediately into refrigerator.
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24
Chill completely, about 8 hours.
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25
( Can be prepared 2 days ahead.
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26
Cover and keep refrigerated.)
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27
Cut around pan sides; release.
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28
Top with oranges and chocolate, if desired.
