1 1/4 c. graham cracker crumbs
1 c. plus 2 tbsp. sugar, divided
1/4 c. butter, melted
12 oz. semi-sweet chocolate, melted
1/2 c. hot coffee
1 lb. cream cheese
4 eggs
2 tsp. vanilla
1/2 tsp. salt

Combine graham cracker crumbs with 2 tablespoons sugar and melted butter. Press mixture on bottom and sides of 9 inch springform pan. Refrigerate until ready to use. Beat cream cheese until fluffy. Gradually add 1 cup sugar and continue to beat. Scrape down sides of bowl. Beat in eggs one at a time. Stir in vanilla and salt. Mix in melted chocolate. Pour batter into pan and put on top rack in 375 degree oven. Put large baking pan filled with water on bottom rack. Bake at 375 degrees for 15 minutes. Lower oven to 275 degrees and bake 2 hours. Turn off oven and leave cake in oven with door partially open for 1 hour. Remove cake from oven and cool for 1 hour before refrigerating. Garnish slices with whipped cream and chocolate curls, if desired. Makes one 9 inch cheesecake.