INGREDIENTS

INSTRUCTIONS

For crust:  Position rack in center of oven and preheat to 400F. Grind
cookies in  processor. Add butter and process using on/off turns until
crumbs are  moist. Press crumbs on bottom and 1 1/2 inches up sides of
9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap
outside of pan with aluminum foil.  For filling:  In small bowl,
dissolve instant espresso in 1 tablespoon water. Using  electric mix,
beat cream cheese in large bowl until smooth. Add sugar  and continue
beating until mixture is light and fluffy. Add eggs 1 at  a time,
beating well after each addition. Mix in espresso mixture,  butter and
ground coffee beans.  Combine chocolate and cream in heavy small
saucepan. Stir over low  heat until chocolate melts. Pour half of
cheese filling (about 2 1/2  cups) into prepared crust. Drop 5
tablespoons melted chocolate  mixture by tablespoons around edge of
filling, spacing evenly. Use  small sharp knife to swirl chocolate into
filling. Carefully pour  remaining cheese filling over. Drop remaining
chocolate mixture by  tablespoons into center 6 inches of filling,
spacing evenly. Swirl  mixtures together using tip of knife.  Bake
cheesecake until edges are puffed and beginning to crack and top  is
golden brown, about 40 minutes (center will not be set). Cool on  rack.
Chill overnight. (Can be prepared 3 days ahead.)  Run small sharp knife
around edge of pan to loosen cheesecake.  Release pan sides. Let stand
at room temperature 30 minutes. Transfer  to platter and serve.  Serves
10.  Bon Appetit March 1991  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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