Ingredients

1-1/2 cups crushed vanilla wafers (about 45)1/4 cup butter, melted2 tablespoons sugar1/4 teaspoon instant espresso powderFILLING:1 cup sour cream, room temperature1/4 cup half-and-half cream, room temperature1 cup 60% cacao bittersweet chocolate baking chips, melted1-1/2 teaspoons instant espresso powder1 teaspoon vanilla extract4 packages (8 ounces each) cream cheese, softened1-1/2 cups sugar1/2 cup baking cocoa1 tablespoon all-purpose flour5 large eggs, room temperature, lightly beatenTOPPING:1 cup coffee liqueur1 tablespoon half-and-half cream1 cup heavy whipping cream2 tablespoons confectioners’ sugar1/2 cup 60% cacao bittersweet chocolate baking chips, chopped16 chocolate-covered coffee beans

Preparation

Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

In a large bowl, combine the wafer crumbs, butter, sugar and espresso powder. Press onto the bottom and 1 in. up the sides of prepared pan.

In a small bowl, stir together sour cream, half-and-half and melted chocolate until blended; set aside. In second bowl, combine espresso powder and vanilla extract; set aside.

In a large bowl, beat the cream cheese and sugar; add chocolate mixture, cocoa and flour until smooth. Stir in the espresso mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. hot water to larger pan.

Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

In a small saucepan, combine liqueur and half-and-half. Bring to a boil; cook until liquid is reduced by half. Meanwhile, in a large bowl, beat whipping cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form.

Drizzle cheesecake with coffee syrup; garnish with whipped cream, chocolate and coffee beans.