Layered Mocha Cheesecake

This is one of Jordan and Cindy's favorites

Crust:
1 1/2 cups cream filled chocolate sandwich cookie crumbs
1/4 cup butter

Filling:
2 TB plus 1 1/2 tsp instant coffee granules
1 TB boiling water
1/4 tsp cinnamon
4 pkgs (8 oz.) cream cheese, softened
1 1/2 cups sugar
1/4 cup flour
4 eggs lightly beaten
2 tsp vanilla
2 cups (12 oz) of semi-sweet chocolate chips

Glaze:
1/2 c semisweet chocolate chips
3 TB butter
Chocolate covered coffee beans (optional)

Combine cookie crumbs and butter and press into the bottom of a greased 9 inch springform pan. In a small bowl combine coffee granules, water and cinnamon; set aside.

In a large mixing bowl, beat the cream cheese, sugar, and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. 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 pan on a double thickness of heavy-duty foil (about 16 in square). Securely wrap foil around pan. Place in a large baking pan; add 1 in of hot water to larger pan.
Bake at 325 degrees for 45-50 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. Remove sides of pan. Garnish with coffee beans if desired. Yield: 16 servings.