Cheesecake recipe

Yum!! I like certain kinds of cheesecake, especially the ones that have a nice caffeine kick to it. So to prepare for a get together, I decided to bake a nice cheesecake. I have no problems saying that I won't ever have to visit cheesecake factory to grab a bite of their cheesecakes. Like them a lot, but if a similar kind can be made at home, then why bother. Unless of course I'm busy and tied, because it took me a good half day in making the cheesecake. Nevertheless, it was a fun process indeed. A lot of research went into preparing the pan, the water bath and also understanding the science behind the process of baking cheesecakes. Yeah right, for the last one!! ;)

Here's the recipe for a yummy cheesecake:

For the crust:
1 9-ounce box of chocolate wafer cookies or Goya chocolate wafers
6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
1 1/2 cup whipping cream
1 teaspoon instant coffee powder
12 ounces semisweet 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

Make crust: 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. Spray bottom of pan with vegetable oil spray. Finely grind wafer cookies in the processor. Add room temperature butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Refrigerate while preparing filling.

Make filling: Combine cream and coffee powder in medium saucepan. Stir over medium heat until coffee powder dissolves. Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth. Cool 10 minutes.
Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Beat in cornstarch. Add sour cream and vanilla; beat well. Add eggs 1 at a time, beating just until blended after each addition. Whisk 1 cup cheese mixture into chocolate mixture. Return chocolate mixture to remaining cheese mixture; whisk until smooth.
Pour batter into crust. Place springform pan in a large baking pan. Add enough hot water to baking pan, atleast reaching the mid-section of the springform pan. Bake cheesecake until softly set and slightly puffed around edges, about 1 hour. Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan to rack and cool. Cover; chill cake overnight.