24 oz Cream cheese; room temp
1 c Sugar, white
3 lg Eggs
8 oz Chocolate, semi-sweet
2 tb Whipping cream
1 c Sour cream
1/4 ts Salt
2 ts Espresso, instant; dissolved
-in 1/4 cup hot water
1/4 c Coffee liqueur
2 ts Vanilla extract
1 c Whipping cream
2 tb Sugar, confectioners
2 tb Coffee liqueur
***CHOCOLATE CRUST:**** Combine 1 cup chocolate wafer crumbs, 1/4 cup
soften butter, 2 Tbsp. sugar and 1/4 tsp. cinnamon; Mix well. Press mixture
into buttered springform pan. ***DIRECTIONS:***** 1. Prepare crust. Set
aside. 2. 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.
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
F for 45 minutes or until sides are puffed. Center will be soft but will
firm up when chilled. Turn off oven;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.
From
Yields
10 Servings