Dark Chocolate Mocha Cheesecake

• 1 1/2 cups chocolate cookies, finely crushed
• 1/3 cup butter, softened
• 1/2 tablespoon sugar
• FILLING
• 2 1/2 ounces dark chocolate, 80 g (70% cocoa if possible)
• 16 ounces cream cheese, softened (about 500 g)
• 4 eggs, room temp
• 3/4 cup sugar
• 2 teaspoons instant coffee (decaf works fine)
• 2 -3 tablespoons powdered sugar
• CHOCOLATE LEAVES
• 1 ounce dark chocolate

1. Butter sides & bottom of an 8" springform pan.
2. Combine cookie crumbs, butter & sugar in mixer.
3. Press mixture evenly onto pan bottom.
4. Melt chocolate in double-boiler & stir smooth.
5. Beat cream cheese until smooth, then add eggs, one at a time.
6. Gradually add sugar, mixing well until blended.
7. Add melted chocolate, coffee & stir to blend.
8. Turn mixture into prepared pan.
9. Bake at 350u0b0 (180u0b0C) for 1 hour or until center is almost set. Firms when chilled.
10. Cool on counter for 45 min., cover & chill overnight.
11. Remove pan sides. Sprinkle with powdered sugar from a sieve to prettify and decorate with chocolate leaves (see below.).
12. CHOCOLATE LEAVES:
13. Melt chocolate in double-boiler.
14. Brush on cleaned & dried fresh leaves (Ficus work well).
15. Place on small, paper-lined pan & freeze overnight.
16. Peel leaves & put back in the freezer until time to place on cake & serve.
17. HINT: leave stem on each leaf to hold onto as you brush on the melted chocolate. Be generous with the chocolate - too thin a layer and the leaf crumbles when you try to peel it. Pile them artfully in center or however you want and they just take the cake!

chocolate cookies, butter, sugar, filling, chocolate, cream cheese, eggs, sugar, instant coffee, powdered sugar, chocolate leaves, chocolate

Taken from www.food.com/recipe/dark-chocolate-mocha-cheesecake-489147 (may not work)