Crust

• 1

  Preheat oven to 375°F.

• 2

  Combine flour, 1 Tablespoon ground coffee beans, cocoa, and sugar. Cut in butter until mixture resembles coarse crumbs. Add egg and mix until evenly moistened. (Mixture will appear rather dry.)

• 3

  Spread mixture evenly in a 10-inch springform pan with 3 inch sides; then press firmly over the bottom of the pan and half way up the sides. Bake 8 minutes. Set aside.

Filling

• 4

  Preheat oven to 450°F.

• 5

  In a large bowl combine cream cheese, sugar, 2 tablespoons flour and 1½ tablespoon ground coffee beans; beat until well blended.

• 6

  Add eggs one at a time, mixing well after each addition. Blend in sour cream, Irish cream liqueur, and brewed espresso coffee.

• 7

  Pour filling into prepared crust. Bake at 450°F for 10 minutes.

• 8

  Reduce oven temperature to 250°F and continue baking for 50 to 55 minutes or until top is browned, edges have puffed; and the center is still slightly moist and jiggles when the pan is tapped.

• 9

  With a knife loosen cake from rim of pan. Cool completely before unmolding.

• 10

  Cover and refrigerate at least six hours before serving. If desired, garnish top with chocolate curls or chocolate espresso beans.