Layered Mocha Cheesecake

This is what Darren asked for to be his birthday cake. I wish I had found the chocolate covered coffee beans, the picture in my cook book looks a lot better than this one. But it sure tasted good, maybe too good!

• 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 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar
• 1/4 cup all purpose flour
• 4 eggs, lightly beaten
• 2 tsp vanilla extract
• 2 cups semisweet chocolate chips, melted and cooled

GLAZE:

• 1/2 cup semisweet chocolate chips
• 3 Tbsp butter
• Chocolate covered coffee beans (optional)

1. Grease a 9-in. springform pan. Combine cookie crumbs and butter; press onto the bottom of prepared pan. Place on a double thickness of heavy duty foil (about 16 in. square); securely wrap foil around pan. Set aside. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
2. 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.
3. Place pan in a large baking pan; add 1 in. of hot water into larger pan. Bake at 325 F for 45-50 minutes or until center is just set and top appears dull. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Remove foil. Cool 1 hour longer. Refrigerate over night.
4. 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. Refrigerate leftovers.