1For Chocolate Leaves, melt 1 oz. semisweet chocolate at MEDIUM HIGH power for about 2 minutes. Brush cleaned and dried real leaves with chocolate. Place on paper-lined baking sheet. Freeze until firm. Peel off real leaves. Return chocolate leaves to freezer until ready to use.
2Preparation: Microwave butter 30 to 40 seconds at MEDIUM HIGH power.
3Combine butter, cookie crumbs and sugar well. Press crumb mixture into bottom of an 8-inch round microsafe pie dish.
4Microwave at HIGH power for 1 to 1 1/2 minutes.
5Cool crust slightly.
6Melt chocolate in a microsafe dish at MEDIUM HIGH for about 2 minutes.
7Microwave cream cheese on a plate at MEDIUM HIGH power for about 2 minutes to soften.
8Combine cream cheese, melted chocolate, eggs, sugar, instant coffee and salt thoroughly.
9Pour mixture over prebaked crust. Place dish on an inverted saucer.
10Microwave at MEDIUM power for about 14 minutes or until center of dish is almost set. Turn dish twice during cooking if the microwave oven is not a rotating one.
11Let cake stand for a minute. Cool. Refrigerate for at least 4 hours or overnight.