1 1/2 c. graham cracker crumbs
1 tbsp. cocoa
1/3 c. butter
1/2 tbsp. sugar
2 (1 oz.) sqs. semi-sweet chocolate
2 (8 oz.) pkgs. cream cheese
4 eggs
3/4 c. sugar
2 to 3 tsp. instant coffee
Dash salt
Raspberries or other berries for garnish

1. Combine graham cracker crumbs, cocoa, butter and sugar. Butter sides and bottom of an 8 inch springform pan. Press crumb mixture evenly onto bottom of pan.

2. Melt chocolate over hot but not boiling water.

3. Beat cream cheese until smooth.

4. Add eggs, one at a time, to cream cheese. Gradually add sugar, mix until well blended.

5. Add melted chocolate, instant coffee (mixed with a very small amount of water) and salt. Blend well.

6. Turn mixture into prepared pan.

7. Bake cake at 350 degrees in center of oven for 40 minutes or until cake is almost set. It will firm when chilled.

8. Let cheese cake cool on counter for 45 minutes. Cover and chill at least 4 hours or overnight.

9. Remove sides of pan. Garnish with powdered sugar and berries.