Chocolate Cappuccino Cheesecake

What You'll Need

One cup heavy whipping cream
Preheat oven to 350 degrees. On the bottom rack, place a 9×13 pan and fill with hot water (this creates a make-shift steam bath) and place the other rack in the middle position. Butter a 9-inch springform pan.
Two Tablespoon confectioners’ sugar
Two Tablespoon Kahlua (or another coffee liquer)

Preheat oven to 350 degrees.
On the bottom rack, place a 9×13 pan and fill with hot water (this creates a make-shift steam bath) and place the other rack in the middle position.
Butter a 9-inch springform pan.
To make the crust, combine the chocolate wafer crumbs, butter, 2 Tbsp sugar, and the cinnamon.
Mix well and press mixture into the buttered springform pan, set aside.
In a double boiler combine the chocolate and heavy cream.
Stir frequently until melted and smooth.
Set aside to cool slightly.
In a stand mixer fitted with a paddle attachment, 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.
Carefully add chocolate mixture, blend well.
Stir in sour cream, salt, coffee, coffee liqueur, and vanilla; beat until combined.
Pour mixture into prepared pan.
Bake over the pan of hot water for 45 minutes.
Center will be soft but will firm up when chilled.
Turn off oven, crack the oven door, and let the cheesecake rest with the door ajar for 45 minutes.
Remove from oven, cover with plastic wrap, and chill for 12 hours.
To make the whipped cream combine the heavy cream and sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form.
Add in the coffee liquer and increase the speed to high, beating for another 20 seconds or so until stiff peaks form.
Slice the cheesecake and serve with the Kahlua whipped cream and the chopped chocolate covered espresso beans.