For Chocolate Leaves, melt 1 ounce semisweet chocolate in microwave at MEDIUM HIGH (70%) 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.
Preparation: Combine wafer crumbs, butter and sugar.
Butter sides and bottom of an 8-inch springform pan.
Melt chocolate in a double boiler over hot, but not boiling water.
Stir until smooth.
Set aside, but keep hot and melted.
Beat cream cheese until soft and smooth.
Add eggs, one at a time to cream cheese.
Gradually add sugar, mixing well until blended.
Add melted chocolate, instant coffee and salt.
Stir until blended.
Turn mixture into prepared pan.
Bake cake at 350 degrees F in center of oven for about 40 minutes or until cake center is almost set. It will firm when chilled.
Let cheesecake cool on counter for about 45 minutes.
Cover and chill for at least 4 hours or overnight.
Remove sides of pan.
Garnish with chocolate leaves and/or fresh raspberries.