CRUST:

1-1/2 c. chocolate wafer cookie crumbs
6 tbsp. butter, melted
1/4 c. sugar
1/8 tsp. cinnamon

FILLING:

3 (8 oz. each) pkgs. cream cheese
2/3 c. sugar
3 eggs
2 tsp. instant coffee powder
2 tsp. vanilla extract
6 sqs. (1 oz. each) semi-sweet chocolate, melted and cooled
1-1/2 c. heavy or whipping cream

Preheat oven to 275 degrees. Grease a 9-inch springform pan.

Crust: In medium bowl combine cookie crumbs, melted butter, sugar and cinnamon until well blended. Press onto bottom and sides of pan; refrigerate.

Filling: In large bowl combine cream cheese and sugar; beat until smooth and creamy. Add eggs, coffee powder and vanilla; continue beating until well blended. Add melted chocolate and cream; stir until well mixed.

Pour into prepared crust and bake for 75 minutes. Turn off heat and cool cake in oven 45 minutes. Run a knife around edge of pan. Refrigerate 3 to 4 hours before serving. Remove from pan. Garnish with chocolate curls if desired. Makes 12 servings, about 410 calories each.