CRUST:

1 1/2 c. shortbread crumbs
4 tbsp. butter
1 1/2 tbsp. sugar

FILLING:

2 lbs. cream cheese, room temperature
1 1/2 c. sugar
3 lg. eggs, room temperature
1 (8 oz.) pkg. semi sweet chocolate squares
2 tbsp. heavy cream
1 1/2 c. sour cream
1/2 c. (6 oz.) double strength cooled, strong coffee
1 tsp. vanilla

CRUST: Blend crumbs and sugar with melted butter. Press firmly and smoothly into bottom of ungreased 9" springform pan.

FILLING: Preheat oven to 350 degrees. To bowl of electric mixer add cream cheese, sugar and eggs. Beat on low speed. Continue beating until smooth and well blended, increasing beater speed as necessary to prevent splattering. Melt chocolate over low heat with heavy cream. Add to cream cheese mixture with sour cream. Pour in cooled coffee. Add vanilla and beat mixture until well blended. Pour and scrape batter into prepared pan. Bake 110 minutes. Center will remain soft, but will firm on cooling. Cool on rack several hours. Remove sides of pan. Garnish with unsweetened whipped cream.