Espresso Cheesecake

1 3/4 cup crushed chocolate wafers -- I prefer crushed chocolate teddy grahams
1/3 cup melted butter
2 oz semi sweet chocolate, chopped
2 T water
1 T instant espresso powder
2 T Kahlua
3 8 oz pkgs softened cream cheese (lower fat also works)
1 cup sugar
2 T all purpose flour
2 tsp vanilla
1/8 tsp cinnamon
3 eggs
chocolate covered coffee beans to decorate

Preheat to 350 degrees

Crust: Mix cookie crumbs and butter and press into the bottom of an 8" springform pan -- chill in fridge

In a double boiler, heat chocolate, espresso powder and water (I use a bit more chocolate) and stir until melted. Stir in Kahlua remove from heat and allow to cool.

In a mixer beat the cream cheese, sugar, flour, vanilla and cinnamon until smooth. Add eggs all at once and mix until just mixed. Do not overbeat.

Reserve 2 cups of mixture, cover and set aside.

Stir chocolate into the rest of the mixture until just combined - -pour into pan bake for 30 minutes

Carefully -- pour the white mixture around the edge of the pan -- it will flow into the middle -- bake another 25 minutes

cool -- garnish with coffee beans and enjoy.

(sometimes I reserve a bit of the chocolate as well -- about a 1/4 cup -- after I pour in the white -- I dot the top with the chocolate and use a toothpick to make swirlly designs)