Chocolate Cappuccino Cheesecake

Chocolate Cappuccino Cheesecake

Ingredients:
Crust:
1 cup chocolate wafer crumbs
1/4 cup softened butter, plus more for the pan
2 tablespoons granulated sugar
1/4 teaspoon cinnamon

Filling:
24 ounces cream cheese, at room temperature
1 cup granulated sugar
3 large eggs
8 ounces semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoons instant espresso coffee, dissolved in 1/4 cup hot water
1/4 cup coffee liqueur
2 teaspoons vanilla extract

Topping:
1 cup whipping cream
2 tablespoons powdered sugar
2 tablespoons coffee liqueur
Chocolate leaves or chocolate espresso beans (optional)

Directions:
1. Combine the crust ingredients and mix well. Butter the sides and bottom of an 8-inch springform pan and press in the crumb mixture.
2. Beat the cream cheese until smooth. Gradually add the sugar, mixing until well blended. Add the eggs one at a time and beat at low speed until very smooth.
3. Melt the chocolate with the 2 tablespoons cream over boiling water, stirring until smooth. Blend into the cheese mixture.
4. Add the sour cream, salt, coffee, liqueur and vanilla and beat until smooth. Turn into the pan.
5. Bake in the center of the oven at 350°F for 45 minutes, until the sides are puffed. The center will be soft but will firm up when chilled.
6. Turn the oven off, leave the door ajar and cool the cake in the oven 45 minutes. Cover and chill 12 hours. Remove the sides of the pan.
7. Whip the cream with the powdered sugar and liqueur. Garnish the cake with mounds of whipped cream and chocolate leaves or espresso beans.