Expresso and Chocolate Swirl Cheesecake

Crust
1 9-ounce chocolate wafer cokies
6 Tbsp unsalted butter, melted, coled

Filling
2 Tbsp instant espresso powder
1 Tbsp water
3 8-oz pkgs cream cheese, room temperature
1 cup sugar
3 large eggs
1/4 cup unsalted butter, melted, cooled
1 Tbsp finely ground coffee
6 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 c whipping cream

For crust: Position rack in center of oven and preheat to 400 degrees. 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 a 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with aluminum foil.

For filling: In a small bowl, dissolve instant espresso in 1 Tbs water. Using a electric mixer, beat cream cheese in a 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 a small saucepan. Stir over low heat until chocolate melts. Pour half of cheese filling (about 2 1/2 cups) into prepared crust. Drop 5 Tbsp melted chocolate mixture by Tbsp around edge of filling, spacing evenly. Use a sharp knife to swirl chocolate into filling. Carefully pour remaining cheese filling over. Drop remaining chocolate mixture by Tbsp into center 6 inches of filling, spacing evenly. Swirl mixture together using tip of knife.
Bake cheese cake until edges are puffed and begining 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 a 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