Directions

1. To Make Crust: Combine the crumbs, 2 tablespoons melted butter or margarine, 1 tablespoon sugar, and 1 tablespoon cocoa with a fork. Press into bottom of a 9 inch springform pan. Wrap the pan bottom in aluminum foil. Refrigerate while preparing the filling.
2. To Make Filling: Grate the semisweet chocolate, and put it into the top of a double boiler. Place over hot water. When almost melted, remove from heat and stir until completely melted. Chocolate can also be melted in a microwave, stirring frequently.
3. Combine the cream cheese and the sugar; mix with an electric mixer until well blended.
4. Dissolve the coffee powder in the coffee liqueur. Add the coffee mixture and the chocolate to the cream cheese mixture. Blend well.
5. Add the eggs one at a time, mixing until just blended after each egg.
6. Pour the filling into the crust, smoothing the top.
7. Place the pan in a large baking pan, pour boiling water into the baking pan until it comes 1/2 way up the sides of the spring form pan.
8. Bake in a preheated 350 degree F (175 degree C) oven for 1 hour.
9. Remove the pan from the oven, and remove the springform pan from the water bath. Discard the water.
10. To Make Topping: Stir together the sour cream, 2 tablespoons sugar, 1 teaspoon coffee liqueur and 1 teaspoon of cocoa. Spread over the top of the hot cheesecake. Put back in the oven for 5 minutes.
11. Refrigerate at least 4 hours, if possible overnight.