Double-chocolate Cheesecake

Ingredients
For crust For filling For glaze
 * 1 9-ounce box chocolate wafer cookies
 * 6 tablespoons (3/4 stick) unsalted butter, melted
 * 1 1/2 cup whipping cream
 * 1 teaspoon instant coffee powder
 * 6 ounces semisweet chocolate, finely chopped
 * 6 ounces milk chocolate, finely chopped
 * 2 8-ounce packages cream cheese, room temperature
 * 3/4 cup sugar
 * 1 tablespoon cornstarch
 * 1 cup sour cream
 * 2 teaspoons vanilla extract
 * 3 large eggs
 * 1/2 cup whipping cream
 * 2 ounces semisweet chocolate, finely chopped
 * 2 ounces milk chocolate, finely chopped

Directions
Make crust: Make filling: Make glaze:
 * 1) Preheat oven to 350 F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil.
 * 2) Spray bottom of pan with vegetable oil spray. Finely grind cookies in processor.
 * 3) Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan.
 * 4) Refrigerate while preparing filling.
 * 1) Combine cream and coffee powder in medium saucepan.
 * 2) Stir over medium heat until coffee powder dissolves.
 * 3) Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth.  Cool 10 minutes.
 * 4) Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Beat in cornstarch.
 * 5) Add sour cream and vanilla; beat well. Add eggs 1 at a time, beating just until blended after each addition.
 * 6) Whisk 1 cup cheese mixture into chocolate mixture.
 * 7) Return chocolate mixture to remaining cheese mixture; whisk until smooth.
 * 8) Pour batter into crust. (This filled my springform pan all the way up but the cake did not run over while baking.)
 * 9) Place springform pan in large baking pan. Add enough hot water to baking pan to come halfway up sides of springform pan.
 * 10) Bake cheesecake until softly set and slightly puffed around edges, about 1 hour.
 * 11) Turn off oven. Let cake stand in oven 45 minutes.  Transfer springform pan to rack and cool.
 * 12) Cover; chill cake overnight.
 * 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.

Contributed by:
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 * World Recipes Y-Group