Layered Mocha Cheesecake - cooking recipe

Ingredients

1 1/2 cups crumbled cream-filled chocolate sandwich cookies
1/4 cup butter, melted
Filling
2 tablespoons instant coffee granules
1 1/2 teaspoons instant coffee granules
1 tablespoon boiling water
1/4 teaspoon ground cinnamon
4 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
1/4 cup flour
4 eggs, lightly beaten
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips, melted and cooled
Glaze
1/2 cup semi-sweet chocolate chips
3 tablespoons butter
chocolate-covered coffee beans (optional)

Preparation

Combine cookie crumbs and butter; press onto the bottom of a greased 9 inch springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
In a large mixing bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer.
Place pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Place in a large baking pan; add 1 inch of hot water to larger pan.
Bake at 325 for 45-50 minutes or until center is just set and top appears dull. 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.
In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Remove sides of pan. Garnish with coffee beans if desired. Refrigerate leftovers.