For 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.
Preparation: Microwave butter 30 to 40 seconds at MEDIUM HIGH power.
Combine butter, cookie crumbs and sugar well. Press crumb mixture into bottom of an 8-inch round microsafe pie dish.
Microwave at HIGH power for 1 to 1 1/2 minutes.
Cool crust slightly.
Melt chocolate in a microsafe dish at MEDIUM HIGH for about 2 minutes.
Microwave cream cheese on a plate at MEDIUM HIGH power for about 2 minutes to soften.
Combine cream cheese, melted chocolate, eggs, sugar, instant coffee and salt thoroughly.
Pour mixture over prebaked crust. Place dish on an inverted saucer.
Microwave 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.
Let cake stand for a minute. Cool. Refrigerate for at least 4 hours or overnight.
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