Chocolate Crust (recipe follows)
3 (8 oz.) pkg. cream cheese, room temperature
1 c. sugar
3 lg. eggs
8 (1 oz.) sq. semi-sweet chocolate
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
2 tsp. vanilla extract
1 c. whipping cream
2 tbsp. powdered sugar
2 tbsp. coffee liqueur

Chocolate Crust: Combine 1 cup chocolate wafer crumbs, 1/4 cup softened butter, 2 tablespoons sugar and 1/4 teaspoon cinnamon; mixing well. Butter sides and bottom of 8 inch springform pan. Press crumb mixture into pan.

Chocolate Leaves: Melt 1 ounce chocolate. Brush real leaves with chocolate. Freeze until firm. Peel off. Freeze until needed.

1. Prepare chocolate crust. Set aside.

2. Beat cream cheese until smooth. Gradually add sugar, mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.

3. Melt chocolate with cream over boiling water, stirring until smooth. Add to cheese mixture, blending well. Add sour cream, salt, coffee, liqueur and vanilla, beating until smooth.

4. Turn into prepared pan. Bake in center of oven at 350 degrees for 45 minutes or until sides are puffed. Center will be soft but will firm up when chilled. Turn oven off; leave door ajar. Allow cake to cool in oven for 45 minutes. Cover and chill for 12 hours. Remove sides of pan.

5. Whip cream. Flavor with sugar and liqueur. Garnish with mounds of whipped cream and chocolate leaves.