1 (8 1/2 oz.) pkg. chocolate wafers, crushed
1/4 c. plus 1 tbsp. butter, melted
1/4 c. ground pecans, toasted
2 tbsp. sugar
1 tbsp. instant coffee granules
3 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
3 eggs
5 (1 oz.) sq. semi-sweet chocolate, melted & cooled
2 tbsp. instant coffee granules
3 tbsp. Kahlua or other coffee-flavored liqueur
3/4 c. semi-sweet chocolate mini-morsels
1 1/2 c. sour cream
3 tbsp. sugar
2 tsp. instant coffee granules
Chocolate leaves (opt.)

Combine first 5 ingredients, stirring well. Press mixture in bottom and 1 inch up sides of a 10-inch springform pan. Set aside.

Beat cream cheese at high speed of an electric mixer until light and fluffy; gradually add 1 cup sugar, beating well. Add eggs, 1 at a time, beating just until blended. Stir in melted chocolate. Dissolve 2 tablespoons coffee granules in Kahlua; add to cream cheese mixture. Pour mixture into prepared pan. Sprinkle with chocolate mini-morsels. Swirl batter gently with a knife. Bake at 350 degrees for 40 to 45 minutes or until cheesecake is set.

Combine sour cream, 3 tablespoons sugar and 2 teaspoons coffee granules, stirring well. Spread over cheesecake. Bake at 500 degrees for 5 minutes. Let cool to room temperature on a wire rack; chill 8 hours. Remove sides of springform pan. If desired, garnish with chocolate leaves and rosebuds. Yield: 1 (10 inch) cheesecake.