CRUST:

1 c. chocolate cookie crumbs
1/4 c. melted butter

Combine the cookie crumbs and butter and press into the bottom and 1/2" up the side of an 8" springform pan.

FILLING:

24 oz. cream cheese, softened
3/4 c. sugar
3 lg. eggs
8 oz. semi sweet chocolate
2 tbsp. heavy cream
1 c. sour cream
1 tsp. instant coffee powder dissolved in 1/4 c. hot water
1/4 c. cognac
2 tsp. vanilla

Beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Beat in eggs, one at a time, beating well after each addition.

Melt the chocolate with the cream in a double boiler, cool.

Add the chocolate mixture to the cream cheese mixture and blend well. Mix in the sour cream, coffee, cognac and vanilla and blend well. Do not overbeat.

Pour into pan and bake in a preheated 375 degree oven for about 45 minutes or until the sides are slightly puffy. The center will still be soft, but it will set as it cools. Cool on rack completely. Chill before serving. 10 to 12 servings.