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1 (9-ounce) package chocolate wafers
2 tablespoons sugar
1/3 cup butter or margarine, melted
6 tablespoons finely ground espresso beans
1/2 cup boiling water
3 (1-ounce) semisweet chocolate squares
2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 1/4 cups sour cream
4 large eggs

Process wafers in a food processor until ground. Add 2
tablespoons sugar and butter; pulse 1 or 2 times. Press crumb
mixture into bottom and 1 1/2 inches up sides of a 9-inch
springform pan. Chill. Stir together espresso beans and 1/2 cup
boiling water; cool. Pour through a coffee filter, reserving 1/3
cup liquid (add water to make 1/3 cup if necessary). Melt
chocolate in a saucepan over low heat, stirring often. Beat cream
cheese at medium speed with mixer until smooth. Gradually add 1
cup sugar, beating well. Add espresso, melted chocolate, sour
cream, and eggs, beating until blended. Pour into crust. Bake at
350 degrees for 55 minutes. Turn off oven, and leave cheesecake in oven 1
hour with door slightly ajar. Cool on a wire rack. Chill at least
8 hours.

Yield: 12-14 servings.

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