Ingredients:

• Soft butter, for the pan
• 1 1/2 cups chocolate graham cracker crumbs
• 2 tablespoons granulated sugar
• Pinch salt
• 5 tablespoons melted butter

Preparation:
Preheat oven to 325°F if using a silver spring form pan (or to 300°F if using a dark nonstick 9-inch spring form pan). Mix crumbs, sugar, salt and the butter; press firmly onto bottom and 2-inches up side of pan. Bake 10 minutes.

When the pan has cooled, butter the sides with soft butter.

Ingredients:

• 1 1/2 pounds (three 8-ounce packages) regular cream cheese
• 1 1/4 cups sugar
• 3 large eggs, at room temperature
• 1 large egg yolk
• 1/3 cup heavy cream
• 1/3 cup regular sour cream
• 3 tablespoons coffee liqueur
• 1 tablespoon Instant Coffee
• 1 teaspoon vanilla
• 1/2 cup chocolate covered coffee beans

Preparation:
Blend the cream cheese on medium-high with electric mixer, until smooth, stirring down sides several times. Do not over-beat: you don't want to beat air into the filling. With the machine running, add sugar about 1/3 at a time, mixing for 15 to 20 seconds after each addition. Scrape down the bowl several times.

Whisk the eggs and extra yolk in a medium mixing bowl just until blended. Blend half of the eggs into the cream cheese, until smooth. Blend in the remainder eggs. Add cream, sour cream, coffee liqueur, instant coffee, and vanilla. Blend just until evenly combined, scraping down the bowl once or twice.

Pour mixture through a strainer into the prepared pan.

Put the pan on the center oven rack and bake for 55 to 65 minutes. Turn off the oven, open the door and let the cake cool in the oven for 1 hour.

Transfer cheesecake and cool to room temperature, several hours. Refrigerate overnight.

Ingredients:

• 1 cup heavy cream
• 1/4 cup sugar
• 1 teaspoon vanilla

Preparation:
Whip cream on high with electric mixer until stiff peaks. Mix in sugar and vanilla and store in refrigerator.

Serve with dollop of whipped cream and a few chocolate covered coffee beans on top

Serves twelve