Double-chocolate Cheesecake

Description
Contributed by World Recipes Y-Group

This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

Crust

 * 1 x 9-ounce box chocolate wafer cookies * 6 tablespoons (¾ stick) unsalted butter, melted.

Filling

 * 1½ cup whipping cream
 * 1 teaspoon instant coffee powder
 * 6 ounces semisweet chocolate, finely chopped
 * 6 ounces milk chocolate, finely chopped
 * 2 x 8-ounce packages cream cheese, room temperature
 * ¾ cup sugar
 * 1 tablespoon cornstarch
 * 1 cup sour cream
 * 2 teaspoons vanilla extract
 * 3 large eggs

Glaze

 * ½ cup whipping cream
 * 2 ounces semisweet chocolate, finely chopped
 * 2 ounces milk chocolate, finely chopped

Crust

 * 1) Preheat oven to 350°F.
 * 2) Wrap outside of 9-inch-diameter spring-form pan with 2¾-inch-high sides with double thickness of foil.
 * 3) Spray bottom of pan with vegetable oil spray.
 * 4) Finely grind cookies in processor.
 * 5) Add butter and process until blended.
 * 6) Press mixture onto bottom (not sides) of prepared pan.
 * 7) Refrigerate while preparing filling.

Filling

 * 1) Combine cream and coffee powder in medium saucepan.
 * 2) Stir over medium heat until coffee powder dissolves.
 * 3) Reduce heat to low.
 * 4) Add chocolate; whisk until chocolate melts and mixture is smooth.
 * 5) Cool 10 minutes.
 * 6) Using electric mixer, beat cream cheese and sugar in large bowl until well blended.
 * 7) Beat in cornstarch.
 * 8) Add sour cream and vanilla; beat well.
 * 9) Add eggs 1 at a time, beating just until blended after each addition.
 * 10) Whisk 1 cup cheese mixture into chocolate mixture.
 * 11) Return chocolate mixture to remaining cheese mixture; whisk until smooth.
 * 12) Pour batter into crust (this filled my spring-form pan all the way up but the cake did not run over while baking).
 * 13) Place spring-form pan in large baking pan.
 * 14) Add enough hot water to baking pan to come halfway up sides of spring-form pan.
 * 15) Bake cheesecake until softly set and slightly puffed around edges, about 1 hour.
 * 16) Turn off oven.
 * 17) Let cake stand in oven 45 minutes.
 * 18) Transfer spring-form pan to rack and cool.
 * 19) Cover; chill cake overnight.

Glaze

 * 1) Bring cream to boil in heavy small saucepan. Remove from heat.
 * 2) Add the 4 ounces chocolate and whisk until melted and smooth.
 * 3) Pour glaze over top of cake. Using spatula, smooth glaze evenly over top.
 * 4) Refrigerate until glaze is set, at least 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
 * 5) Using knife, cut around sides of pan to loosen cake.
 * 6) Remove pan sides. Cut into wedges and serve.