Preparation

Make the crust:

• Position a rack in the center of the oven and heat the oven to 375°F.In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

填充并烘烤芝士蛋糕：

• In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.Add the Kahlúa, vanilla, and instant espresso, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

  在300°F下烘烤，直到轻推时为55至65分钟，直到中心像果冻一样摇动。蛋糕将在边缘稍微膨化，中心仍然看起来湿润。放在架子上，完全冷却。覆盖并冷藏直至充分冷藏，至少8小时，最多3天。此时也可以将蛋糕冷冻长达1个月（请参阅下面的Make-Ahead Tip）。

  Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate.

  Garnish with cocoa powder sifted over the cake and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Make Ahead Tips

要冻结，将未镀料的冷却蛋糕放在冰箱中的有框烤盘上，被发现，直到顶部冷又坚固。然后将其包裹在两层塑料和一层箔纸中。在冰箱中融化过夜。