3 (8 oz.) pkg. cream cheese, softened
1 c. sugar
3 eggs
8 oz. semi-sweet chocolate (8 1-oz. squares)
2 tbsp. whipping cream
1 c. sour cream
1/4 tsp. salt
2 tsp. instant espresso coffee, dissolved in 1/4 c. hot water
1/4 c. coffee liqueur
Chocolate leaves

CHOCOLATE CRUST:

1 c. chocolate wafer crumbs
1/4 c. butter, softened
2 tbsp. sugar
1/4 tsp. cinnamon

Mix all ingredients together well. Butter sides and bottom of 8 inch springform pan. Press crumb mixture into pan. Beat cream cheese until smooth. Gradually add sugar, mixing well. Add eggs one at a time. Beat at low speed until creamy. Melt chocolate and 2 tablespoons cream over boiling water, stirring until melted. Blend into cream cheese mixture. Add sour cream, salt, coffee, 1/4 cup liqueur and vanilla. Beat until smooth. Pour into crust. Bake at 350 degrees for 45 minutes, until sides are puffy. Center will firm as cake cools. Turn off oven; leave door ajar. Allow cake to cool in oven for 45 minutes. Cover and chill for 12 hours. Remove sides of pan. Whip 1 cup cream; stir in powdered sugar and 2 tablespoons liqueur. Garnish cake with whipped cream and chocolate leaves.

CHOCOLATE LEAVES:

Melt 1 ounce chocolate. Brush real leaves with chocolate. Freeze until firm. Peel off and freeze until needed.