1 1/2 c. chocolate wafers, finely crushed
1/3 c. butter
1/2 tbsp. granulated sugar

FILLING:

2 (1 oz. each) sq. sweet chocolate
2 (8 oz. each) pkg. cream cheese
4 eggs
3/4 c. sugar
2-3 tsp. instant coffee
Dash salt
Chocolate cookies, for garnish
Mint leaves, for garnish
Raspberries or other berries, for garnish
Chocolate leaves, for garnish

Combine wafer crumbs, butter, and sugar. Butter sides and bottom of an 8 inch springform pan. Press crumb mixture evenly onto bottom of pan.

Melt chocolate over hot, but not boiling water. Stir until smooth. Beat cream cheese until soft and smooth. Add eggs, one at a time, to cream cheese. Gradually add sugar, mixing until well blended. Add melted chocolate, instant coffee and salt. Stir until blended. Turn mixture into prepared pan.

Bake at 350 degrees in center of oven for about 40 minutes or until cake center is almost set. It will firm when chilled. Let cheesecake cool on counter for about 45 minutes. Cover and cool for at least 4 hours or overnight. Remove sides of pan. Garnish with chocolate leaves and/or fresh raspberries.