4 oz. chocolate wafers, crushed
3 tbsp. butter, sliced and frozen
2 tbsp. instant coffee
3 tbsp. sugar
1/2 c. coconut

FILLING:

3 eggs
1 c. sugar
24 oz. cream cheese, softened
1/8 tsp. salt
1 c. sour cream
1 tsp. vanilla extract or Grand Marnier
2 c. semi-sweet chocolate chips, melted

TOPPING:

1 c. heavy cream
2 tbsp. powdered sugar
Chocolate shavings for decoration (optional)

Preheat oven to 375 degrees. To prepare crust: Combine wafers and butter; add coffee, sugar, and coconut and mix well. Press evenly into 9 inch spring form pan and freeze for 10 minutes while preparing filling.

To prepare filling: Beat eggs with sugar until light. Beat in cream cheese until smooth then add remaining ingredients and again beat until smooth. Pour into crust and bake for 60 minutes; do not over bake. Cool in pan on rack; cake will become firm as it cools. Refrigerate.

To prepare topping: Beat cream with powdered sugar until stiff peaks form. Spread on cooled cake or apply with pastry bag. Remove sides of springform pan and decorate cake with chocolate shavings or chocolate covered coffee beans if desired. This is best made a day in advance.