3 (8 oz.) pkgs. cream cheese, room temperature
1 c. granulated sugar
3 lg. eggs
8 (1 oz.) squares semisweet chocolate
2 tbsp. whipping cream
1 c. sour cream
1/4 tsp. salt
2 tsp. instant espresso coffee, dissolved in 1/4 cup hot water
1/4 c. coffee liqueur
2 tsp. vanilla extract
1 c. whipping cream
2 tbsp. powdered sugar
2 tbsp. coffee liqueur
Chocolate Leaves (recipe follows)
Chocolate Crust (recipe follows)

CHOCOLATE CRUST:

Combine 1 cup chocolate wafer crumbs, 1/4 cup softened butter, 2 tablespoons sugar and 1/4 teaspoon cinnamon; mix well. Press mixture into buttered springform pan.

Prepare crust above. Set aside.

Beat cream cheese until smooth. Gradually add sugar, mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.

Melt chocolate with 2 tbsp. cream over boiling water; stir until smooth. Blend well with cheese mixture. Add sour cream, salt, coffee, liqueur and vanilla; beat until smooth.

Turn into pan. Bake in center of oven at 350 degrees for 45 minutes or until sides are puffed. Center will be soft but will firm up when chilled. Turn oven off; leave door ajar. Allow cake to cool in oven for 45 minutes. Cover. Chill for 12 hours.

Whip 1 cup cold whipping cream with powdered sugar and liqueur. Garnish with mounds of whipped cream and chocolate leaves.

Makes 16 servings.

CHOCOLATE LEAVES:

Brush real leaves on one side with melted chocolate. Freeze until firm. Peel off leaves. Freeze until needed.