1 c. finely crushed graham crackers
1 c. finely chopped pecans
3 tbsp. unsweetened cocoa
4 tbsp. sugar
4 tbsp. melted butter

Combine ingredients and press into a 10 inch springform pan.

CAKE:

1 1/2 lbs. cream cheese
1 1/2 c. granulated sugar
1 1/2 tsp. vanilla extract
4 eggs
1 c. sour cream
1 c. heavy cream
1 1/2 tsp. coffee liqueur
1 1/2 tbsp. freeze-dried instant coffee, dissolved in 2 tbsp. water

Beat cream cheese until smooth. Add sugar, vanilla, and eggs; beat until very smooth. Add sour cream, heavy cream and coffee liqueur. Beat until smooth and creamy. Add coffee paste and beat until smooth.

Fold into 10 inch springform pan. Bake in 350 degree oven for 1 hour. Cool in open oven for 1 additional hour. Cool to room temperature, then chill.

TOPPING:

1 1/2 c. heavy cream
Sugar
Vanilla extract
Coffee liqueur

Whip cream in chilled bowl, adding sugar, vanilla and coffee liqueur to taste.

HINT: Chill the springform pan before beginning, then lightly brush the sides with melted butter. The butter will congeal, preventing the cake from sticking.