24 chocolate wafers, mix with 1/4 c. soft butter
1/4 c. walnuts, chopped
1/4 c. coconut
1/4 tsp. cinnamon

In food processor, process until crumbly. Press crust into 8 inch ungreased Springform pan.

2 coffee measure ground espresso coffee
2/3 c. boiling water
3 (8 oz.) pkgs. softened cream cheese
1 (8 oz.) pkg. semi-sweet chocolate sqs. melted
1 c. sugar
2 eggs
1 c. sour cream
1 tsp. vanilla extract
Chocolate curls for garnish

(Recipe works fine with low-fat sour cream and cream cheese.

Make a strong extract of espresso with ground espresso and boiling water. (Brew in any coffee maker). Measure 1/2 cup and cool.

In food processor beat cream cheese, sugar and eggs until blended. Beat in sour cream, chocolate, espresso concentrate and vanilla. Pour into crust lined springform pan. Bake at 350 degrees 50 minutes until puffed at sides. (soft center will firm up during cooling.) Cool, then chill 3 or more hours until firm in center. Remove side of pan. Garnish with chocolate curls. This recipe improves with ripening after baking, so if possible make it the day before you plan to serve it. This recipe can be assembled in about 15 minutes.