1-3/4 cups graham cracker crumbs
6 Tbsp. unsalted butter, melted
3 Tbsp. unsweetened cocoa powder
3 Tbsp. sugar
1/3 cup finely chopped pecans
1/4 tsp. ground cinnamon

Preheat the oven to 350° F.  Mix all crust ingredients in a medium-size bowl.  Press onto the bottom and 1-1/2" up the sides of a 9" springform pan.  Bake 8 minutes or until lightly browned.

Filling

24 oz. package cream cheese, softened
3/4 cup sugar
1 tsp. vanilla extract
2 eggs
12 oz. Romolo bulk dark chocolate, chopped into chunks and melted slowly over low heat
(Click here to order bulk Romolo Chocolate)
8 oz. sour cream
2 Tbsp. brewed coffee
2 Tbsp. all-purpose flour

In a large bowl, beat together cream cheese, sugar, vanilla and eggs with an electric mixer.  Beat in the remaining ingredients.  Pour onto crust and bake 1 hour until the center is set but still slightly jiggly.  Cool to room temperature on wire rack.  Cover and refrigerate cheesecake overnight.  Remove sides of pan to serve and garnish with crushed peppermints or shaved chocolate, if desired.

Optional:  Before refrigerating, slowly melt 4 oz. of chopped Romolo bulk dark chocolate over low heat.  Stir in 2 Tbsp. melted unsalted butter and 1 Tbsp milk and pour over top of cheesecake.

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