DirectionsPrepare Chocolate Cookie Crust: Crush wafers in food processor or blender to form fine crumbs.
In medium bowl, mix crumbs, butter and cinnamon until evenly blended.
Press mixture evenly on bottom of a 9-inch springform pan.
Heat oven to 325F (160C).
In large mixer bowl, beat cream cheese and butter until smooth and fluffy.
Gradually beat in sugar.
Add eggs, one at a time, beating well after each addition.
Beat in cocoa and vanilla.
Dissolve instant coffee in water; stir into cheese mixture.
Add sour cream, blend well.
Pour cheese mixture into pan.
Bake 30 minutes.
Turn off oven; leave cheesecake in oven 15 minutes without opening door.
Remove from oven.
Cool in pan on wire rack.
Garnish as desired.