Preparation time: 30 minutes. Chilling time: 12 hours. Baking time: 45 minutes at 350 degrees. Serves: 16. (One 8 inch cake.)

3 pkgs. (8 oz. each) cream cheese, room temp.
1 c. granulated sugar
3 lg. eggs
8 sq. (1 oz. each) semi-sweet chocolate
2 tbsp. whipping cream
1 c. sour cream
1/4 tsp. salt
2 tsp. instant espresso coffee, dissolved in 1/4 c. 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

1. Prepare crust. Set aside.

2. Beat cream cheese until smooth. Gradually add sugar, mixing until well blended. Add eggs, 1 at a time. Beat at low speed until very smooth.

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

4. 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.

5. Whip cream. Flavor with sugar and liqueur. Garnish with mounds of whipped cream and chocolate leaves.

CHOCOLATE LEAVES:

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

CHOCOLATE CRUST:

ombine:

1 c. chocolate wafer crumbs
1/4 c. softened butter
2 tbsp. sugar
1 tsp. cinnamon

Mix well. Press into buttered springform pan.