3 (8 oz.) pkgs. cream cheese
1 1/2 c. crushed chocolate wafers (about 26)
2 tbsp. sugar
1/4 c. butter, melted
2 (6 oz.) pkgs. semi sweet chocolate pieces
2 tbsp. instant espresso coffee
2 tbsp. hot water
1 c. sugar
3 tbsp. flour
3 eggs + 3 egg yolks
1 c. heavy cream

Let cream cheese soften in large bowl. Blend chocolate crumbs, sugar and melted butter in medium size bowl. Press firmly over the bottom and half way up the sides of a lightly buttered springform pan. Chill before filling.

Melt chocolate in top of a double boiler. Beat cream cheese at medium speed just until smooth. Add sugar gradually beating just until light and fluffy. Sprinkle flour over mixture. Blend. Add eggs and egg yolks, one at a time, beating well after each addition. Beat in melted chocolate, dissolved espresso and cream at low speed.

Pour into prepared pan. Bake at 350 degrees for 1 hour. Turn off oven heat and let cake remain in the oven with door closed for 40 minutes longer. Remove from oven; let cake cool completely on wire rack. Refrigerate for several hours. To serve: loosen cake around edge with metal spatula; remove side of springform pan. Serve at room temperature but store in refrigerator. Garnish cake with whipped cream and chocolate curls.