Bittersweet Chocolate Truffle Cheesecake

BITTERSWEET CHOCOLATE TRUFFLE CHEESECAKE

CRUST:
1-1/3c chocolate wafer crumbs
1/3c butter, melted
CAKE:
2 pkgs (250g) cream cheese
1c sugar
3 eggs
1/4c cold coffee liqueur
8 squares bittersweet chocolate, melted
1/2c sour cream
GLAZE:
4 squares, bittersweet chocolate
1/2c whipping cream

CRUST: Combine, wafer crumbs and melted butter. Press mixture evenly into 9" springform pan. Refrigerate while preparing cake. CAKE: Beat softened cream cheese with sugar until blended and smooth. Beat in eggs one at a time. Beat in coffee liqueur, then melted chocolate. Blend in sour cream. Pour into prepared pan: smooth top. Bake at 350F for 40-50 minutes, or just until centre is barely set. Cool completely on wire rack, then refrigerate overnight. (Can be refrigerated 3 days or frozen for up to 1 month.) Run sharp knife around edge of cake to loosen; remove pan rim. GLAZE: Shave a few curls off the back of squares of chocolate. Reserve curls for garnish. Bring cream to a simmer over low heat. Add remaining chocolate and stir until melted and smooth. Spoon over cake. Garnish with curls.