1 oz. semi-sweet chocolate, broken in 1/2" chunks

CRUST:

1 1/2 tbsp. softened butter
6 oz. chocolate wafer cookies, broken in pieces
2 tbsp. sugar
3 tbsp. warm, melted butter

BATTER:

2 1/4 lb. cream cheese, room temperature, cubed
1/4 c. whipping cream
1 c. sugar
1 1/2 tsp. vanilla
5 eggs
1/4 c. hot double-strength espresso coffee
3 tbsp. Kahlua or Tia Maria
1/2 tsp. lemon juice

Adjust oven rack to center position. Heat oven to 350 degrees. Insert metal knife blade in food processor, with machine running, drop semi-sweet chocolate pieces through food chute. Process until ground; transfer to heatproof bowl. Set aside.

For Crust: Generously coat an 8 inch springform pan with the softened butter. Process cookies with sugar until fine crumbs. With machine running, drizzle in warm melted butter; process until crumbs glisten, usually 15 seconds. Process 5 seconds longer. Press crumbs evenly onto bottom and sides of prepared pan. Chill 5 minutes. Bake at 350 degrees for 5 minutes. Cool completely on wire rack.

For Batter: Put metal blade into clean container. Put cream cheese, whipping cream, sugar and vanilla into container. If necessary, push cheese down into container. Put eggs in cup with pour in spout. Lightly beat and set aside. Process cheese 15 seconds; scrape down sides of bowl and process again until cheese moves in a smooth whirlpool.

With machine running pour eggs through chute within 20 seconds. Reserve 2 1/3 cups of batter in separate cup. Mix ground chocolate with hot coffee until dissolved. Stir in kahlua. Add to batter remaining in processor. Mix with 3 or 4 pulses stirring down sides of container. Pour into prepared crust.

Bake at 350 degrees for 40 minutes or until a wide ring of firm batter forms around inside of man rim about 1 1/2 inches and center is still liquid. Remove from oven. Reduce oven heat to 325 degrees. Stir lemon juice into the reserved batter. Working carefully, pour batter inside rim of pan just over set portion of coffee layer. Pour batter over itself and allow it to flow to center. Do not pour lemon batter into center of cake or layers will not be even when baked.

Carefully return pan to oven. Bake at 325 degrees for 35 minutes or until sides are risen and center is just set but still indented. Cool without disturbing on wire rack until bottom and sides of springform are completely cool. Remove pan rim. Loosely cover cake with plastic wrap; refrigerate until firm, at least 4 hours preferably overnight.