1 1/2 c. crushed almond macaroons (about 40 cookies) or equal amount of vanilla wafers or graham crackers
6 tbsp. butter (3/4 stick), softened
1 (8 oz.) pkg. semi-sweet chocolate sq. or chips (only 6 oz. goes into the cheesecake--rest for garnish if desired)
4 (8 oz.) pkgs. cream cheese, softened to room temp.
3 eggs
2/3 c. sugar
1/3 c. milk
2 tsp. instant espresso powder or instant coffee powder (can use decaf, too)
Lemon peel twist for garnish, if desired

In 9x3 inch springform pan, with hand, mix almond macaroons (or cookies) and butter; press on bottom and around side of pan; set aside.

Preheat oven to 350 degrees.

In small heavy saucepan over low heat, melt 6 squares (ounce) of semi-sweet chocolate, stirring frequently.

In large bowl with mixer at low speed, beat cream cheese just until smooth. Add melted chocolate, eggs, sugar, milk and coffee powder; beat until well blended. Increase speed to medium and beat 3 minutes, occasionally scraping bowl with rubber spatula. Pour cream cheese mixture into crust in pan. Bake cheesecake 45 minutes. Cool in pan on wire rack. Cover and refrigerate cheesecake at least 4 hours or until well chilled. This also freezes well.

To serve: Carefully remove cheesecake from pan. Coarsely grate remaining 2 squares of chocolate. Garnish cake with grated chocolate and lemon peel twists. Makes 20 servings.

I cut this recipe in half and make it in the food processor. When halving the recipe, use an 8 inch springform pan and cut the baking time between 5 and 10 minutes.