Dark Chocolate Mocha Cheesecake - cooking recipe

Ingredients

1 1/2 cups chocolate cookies, finely crushed
1/3 cup butter, softened
1/2 tablespoon sugar
FILLING
2 1/2 ounces dark chocolate, 80 g (70% cocoa if possible)
16 ounces cream cheese, softened (about 500 g)
4 eggs, room temp
3/4 cup sugar
2 teaspoons instant coffee (decaf works fine)
2 -3 tablespoons powdered sugar
CHOCOLATE LEAVES
1 ounce dark chocolate

Preparation

Butter sides & bottom of an 8\" springform pan.
Combine cookie crumbs, butter & sugar in mixer.
Press mixture evenly onto pan bottom.
Melt chocolate in double-boiler & stir smooth.
Beat cream cheese until smooth, then add eggs, one at a time.
Gradually add sugar, mixing well until blended.
Add melted chocolate, coffee & stir to blend.
Turn mixture into prepared pan.
Bake at 350\u00b0 (180\u00b0C) for 1 hour or until center is almost set. Firms when chilled.
Cool on counter for 45 min., cover & chill overnight.
Remove pan sides. Sprinkle with powdered sugar from a sieve to prettify and decorate with chocolate leaves (see below.).
CHOCOLATE LEAVES:
Melt chocolate in double-boiler.
Brush on cleaned & dried fresh leaves (Ficus work well).
Place on small, paper-lined pan & freeze overnight.
Peel leaves & put back in the freezer until time to place on cake & serve.
HINT: leave stem on each leaf to hold onto as you brush on the melted chocolate. Be generous with the chocolate - too thin a layer and the leaf crumbles when you try to peel it. Pile them artfully in center or however you want and they just take the cake!