STEP I:

1 1/3 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. cocoa
1/3 c. melted butter

STEP II:

4 (3 oz.) pkgs. cream cheese
3/4 c. sugar
2 eggs
1 tbsp. coffee liqueur or rum
1 tsp. vanilla

STEP III:

1 (8 oz.) container sour cream
1 square grated unsweetened chocolate

STEP IV:

1 1/2 tsp. instant coffee
1 square semi-sweet chocolate

STEP V:

4 eggs, separated
1/3 c. sugar
1 tbsp. coffee-flavored liqueur (Kahlua) or rum
1/2 tsp. vanilla
1/2 c. heavy whipping cream

Now follow the directions by steps, using the ingredients listed for that step.

STEP I: Blend crumbs, sugar, cocoa, and butter. Press into bottom and sides of 9-inch springform pan. Bake at 350 degrees for 10 minutes, let cool.

STEP II: In a large bowl, beat cheese until light and fluffy. Gradually beat in sugar. Add 1 egg at a time, beating well after each addition. Add liqueur and vanilla and turn into baked crust. Bake at 350 degrees for 30 minutes. Cool for 10 minutes or longer.

STEP III: Spread sour cream over baked layer. Sprinkle with grated unsweetened chocolate. Refrigerate until real cool.

STEP IV: Dissolve instant coffee, boiling water and 4 squares of semi-sweet chocolate on top of double boiler. Stir until melted and blended well. Let cool off heat.

STEP V: Beat 4 egg yolks and sugar until well blended. Add small amounts of chocolate mixture from Step IV until all blended. Add liqueur and vanilla. Beat egg whites until stiff and gently fold into chocolate mixture. Spread over cooled layer.

STEP VI: Refrigerate until firm.

STEP VII: Release from springform before serving, top with whipped cream.

I cut one small piece from the torte before placing on the table, that way everyone gets to see the different layers. It really looks great, and the taste is heavenly, especially if you're a chocolate lover, as I am.