Preheat oven to 350 deg. F.

Crust: Place crumbs, butter, nuts and sugar in small bowl and toss them
together with a fork. Press this mixture onto the bottom of a 9-inch
springform pan. Bake about 10 minutes. Let cool.

Filling: Reduce oven to 300 deg. f. Place roasting pan or baking dish
with hot water on lowest rack in the oven to create moisture. Melt the
chocolate in the coffee in the top of a double boiler placed over simmering
water. Cream the cream cheese, sugar, vanilla and salt in mixing bowl
with an electric mixer on medium speed till light and fluffy, about two
minutes. Add eggs and beat mixture on medium-high till smooth, about 30
seconds. Scrape the bowl. Then beat for an additional 30 seconds. Add
the chocolate mixture to the egg mixture and beat on medium speed for 15
seconds. Scrape the bowl and then mix until the batter is smooth and
uniform in color, about 10 more seconds. Pour the filling over the crust.
Bake the cake on the center oven rack until the top is set and a tester
inserted in the center comes out dry, about 1 hour and 25 minutes. Allow
the cake to cool completely on a wire rack, then refrigerate the cake
overnight.

Contributor: Rosie's all butter, sweet cream, sugar packed baking book