Layered Mocha Cheesecake

LAYERED MOCHA CHEESECAKE

1-1/2 cups cream-filled chocolate sandwich cookie crumbs
1/4 cup butter, melted

FILLING:
2 Tbsp. plus 1-1/2 tsp. instant coffee granules
1 Tbsp. boiling water
1/4 tsp. ground cinnamon
4 pkg. (8 oz. each) cream cheese, softened
1-1/2 cups sugar
1/4 cup all-purpose flour
2 tsp. vanilla extract
4 eggs, lightly beaten
2 cups (12 oz.) semi-sweet chocolate chips, melted and cooled

GLAZE:
1/2 cup semi-sweet chocolate chips
3 Tbsp. butter
Chocolate-covered coffee beans, optional

Place pan on a double thickness of heavy-duty foil (about 16 inch square). Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of a greased 9-inch springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside. In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan. Bake at 325 degrees for 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Garnish with coffee beans if desired. Refrigerate leftovers. Makes 16 servings.