---------- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate Cappucino Cheesecake
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
       1 c  Chocolate wafer crumbs
     1/4 c  Softened butter
       2 tb Sugar
     1/4 ts Cinnamon
      24 oz Cream cheese; room temp
       1 c  Sugar
       3 lg Eggs
       8 oz Semi-sweet chocolate
       2 tb Whipping cream
       1 c  Sour cream
     1/4 ts Salt
       2 ts Instant espresso coffee
            Dissolved in 1/4 cup hot
     1/4 c  Coffee liqueur
       2 ts Vanilla extract
       1 c  Whipping cream
       2 tb Powdered sugar
       2 tb Coffee liqueur
   Combine chocolate wafer crumbs, butter, sugar and cinnamon,
   mixing well. Butter sides and bottom of 8-inch springform
   pan. Press crumb mixture into pan. Set aside.
   Beat cream cheese until smooth. Gradually add sugar, mixing
   until well blended. Add eggs, one at a time. Beat at low
   speed until very smooth.
   Melt chocolate with cream over boiling water, stirring
   until smooth. Add to cheese mixture, blending well. Add
   sour cream, salt, coffee, liqueur, and vanilla, beating
   until smooth.
   Turn into prepared pan. Bake in center of oven at 350F for
   45 minutes, or until sides are puffed. Center will be soft
   but will firm up with chilled. Turn oven off; leave door
   ajar. Allow cake to cool in oven for 45 minutes. Cover and
   chill for 12 hours. Remove sides of pan.
   Whip cream with powdered sugar and liqueur. Garnish cake
   with mounds of whipped cream and chocolate leaves or
   chocolate espresso beans (optional).