Crust
1 (9 ounce) package chocolate wafer cookies
6 tablespoons unsalted butter, melted and cooled

Filling
1/4 cup brewed Caf?Cr?e Brl? (at room temperature)
1 cup granulated sugar
3 large eggs
1/4 cup (1/2 stick) unsalted butter, melted and cooled
1 tablespoon Caf?Cr?e Brl?
14 ounces cream cheese (at room temperature)
6 ounces bittersweet or semisweet chocolate, chopped
1/4 cup whipping cream

To make the crust, position a rack in the center of the oven and preheat to 400 degrees F. Grind cookies in food processor. Add butter and process using on/off pulses until crumbs are moist. Press crumbs on bottom and 1 1/2 inches up sides of 9-inch diameter springform pan with 2 3/4 inch high sides. Wrap outside of pan with aluminum foil.

To make the filling, using an electric mixer, beat cream cheese in a large bowl until smooth. Add the sugar and continue beating until mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Mix in brewed Caf?Cr?e Brl?, butter and ground Caf?Cr?e Brl?.

Combine chocolate and cream in heavy saucepan. Stir over low heat until chocolate melts. Pour half of cheese filling (about 2 1/2 cups) into prepared crust. Drop 5 tablespoons of melted chocolate mixture by tablespoons around edge of filling, spacing evenly. Use a small shark knife to swirl chocolates into the filling. Carefully pour the remaining cheese filling over. Drop remaining chocolate mixture by tablespoons into the center 6 inches of filling, spacing evenly. Swirl mixtures together using the tip of the knife.

Bake cheesecake until edges are puffed and beginning to crack and top is golden brown, about 40 minutes (center will not be set).

Cool on rack. Chill overnight (can be prepared 3 days ahead).

Run a small sharp knife around the edge of the pan to loosen cheesecake. Release pan sides. Let stand at room temperature for 30 minutes. Transfer to platter and serve.