Chocolate Cappuccino Cheesecake

Preheat oven to 350.

Mix cookie crumbs with butter and press into bottom of buttered 10x2-inch round cake pan.

Beat cream cheese and sugar until completely combined, then add eggs one at a time, beating well after each addition. Add coffee and beat until combined. Add chocolate and vanilla and beat again. Add sour cream and beat on medium speed until batter is all one color.

Pour batter into cookie crust. Place pan in large roasting pan. Pour very hot, but not boiling, water around cheesecake pan to come up about 1-inch up its side. Bake in 350 oven 45 minutes, then turn oven off and leave cheesecake in oven one more hour.

Cool cheesecake in pan until room temperature, then refrigerate until completely chilled, preferably overnight.

To unmold, cover flat plate, at least 10 inches in diameter, with plastic wrap. Place cheesecake pan on heated burner and move in circle about 10 seconds, then run thin-bladed knife around sides to release. Place plate on top and invert. If cake doesn’t come out immediately, run knife around sides again and heat a few seconds longer. Re-invert cake onto serving platter. Just before serving, decorate with whipped cream, chocolate curls and chocolate coffee beans.