Ingredients:
Crust:
1/3 (75mL) cup Hard margarine
1 1/3 (325 mL) cups Graham cracker crumbs
1/3 cup (75mL) Granulated sugar
3 tbsp. (50mL) Cocoa, sifted

Filling:
3 (3) Semisweet chocolate baking squares (1 oz., 28 g, each), cut up
1/2 cup (125 ml) Cream cheese (8 oz, 250 g, each), softened
1/2 cup (125 ml) Granulated sugar
1/2 (125 ml) Brown sugar, packed
2 tbsp (30ml) All-purpose flour
2 tsp (10 ml) Coffee liqueur (or vanilla)
3 (3) Large eggs, room temperature
1/4 cup (60 ml) Milk
1 tbsp (15 ml) Instant coffee granules

For Crust:
Melt margarine in small saucepan. Stir in crumbs, sugar and cocoa. Press ¡n bottom of ungreased 9 inch (22 cm) springform pan. Set aside.

Filling:
Melt chocolate in small saucepan over hot water, or on low, stirring constantly, until smooth. Do not overheat. Cool to room temperature.

Beat cream cheese, both sugars, flour and liqueur in medium bowl. Beat ¡n melted chocolate. Beat in eggs, 1 at a time, just until mixed.

Method:
Stir milk and coffee granules in cup to dissolve coffee. Mix into batters Pour over crust in pan. Bake in 3OOF (150°C) oven for about 1 1/2 hour5 until center is almost set.

Run paring knife around edge of pan to allow cake to settle evenly without cracking. Cool. Chill for 8 hours or overnight. Cuts into 12 wedges.

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