1 lb. semi-sweet chocolate pieces, melted
2 tbsp. butter
1/2 c. strong coffee
1/2 c. Gran Marnier or Cointreau
2 (8 oz.) pkg. cream cheese
1 (1 lb.) carton sour cream
1/2 c. sugar
4 eggs
2 tsp. orange extract
Graham cracker crust
1 tsp. cream of tartar

Bring all ingredients to room temperature: eggs, cream cheese and sour cream. Melt chocolate with butter over double boiler. Add coffee and liquor slowly mixing thoroughly with a wire whisk.

Beat cream cheese until soft with mixer or food processor. Beat in chocolate mixture, sour cream, sugar, egg yolks and orange extract. Whip up egg whites with cream of tartar until peaks form. Fold into chocolate mixture.

Pour into spring from pan (oiled) with graham cracker crust. Fill about 3/4 of the way to the top of the rim of the pan. Bake at 300 degrees with a pan of water in the oven. Turn off oven and let cool for at least 4-5 hours, to prevent any cracking. Refrigerate, slice and garnish each piece with grated orange rind and a coffee bean.

GRAHAM CRACKER CRUST:

1 c. crushed graham crackers (use food processor to make them super fine)
1/4 c. sugar
1/4 c. butter

Combine graham crackers and sugar in bowl. Work in butter until crumbly. Press into greased 10 inch spring form pan.