Instructions

Crust:

1. In a large bowl, combine the graham cracker crumbs, cocoa, sugar and melted butter. Mix well.
2. Using an ungreased springform pan, line the bottom and sides with the crumb mixture. Press the crumbs up the side with a large spoon or measuring cup. Push the crumb mixture up about 2/3 of the sides. Press down until the inside is smooth.
3. Refrigerator until well chilled, 2 hours or more.

FILLING:

1. In a double boiler, heat the chocolate chips until melted.
2. In a small bowl, stir together the instant coffee, water, vanilla and rum extract. Set aside.
3. Preheat oven to 350F.
4. Place the eggs and sugar in a large bowl and, using a hand mixer, beat until smooth.
5. Slowly add the cream cheese, mixing well after each addition.
6. Stir in melted chocolate, coffee mixture and cocoa. Mix well.
7. Gradually add sour cream and continue to mix well.
8. Gently fold in melted butter and blend thoroughly.
9. Pour batter into chilled crust.
10. Prepare a baking tray with parchment paper.
11. Place baking pan on baking tray and bake for 45 minutes.
12. Open door to the oven, shut off heat and allow the cake to stay in the oven for 15 minutes. Do not move cheesecake during this process.
13. Gently remove from oven and allow to cool to room temperature.
14. Cover and refrigerate overnight.
15. When ready to serve, unfasten the ring from the springform pan and remove.
16. Garnish the top with walnuts.