1For 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.
2Preparation: Combine wafer crumbs, butter and sugar.
3Butter sides and bottom of an 8-inch springform pan.
4Melt chocolate in a double boiler over hot, but not boiling water.
5Stir until smooth.
6Set aside, but keep hot and melted.
7Beat cream cheese until soft and smooth.
8Add eggs, one at a time to cream cheese.
9Gradually add sugar, mixing well until blended.
10Add melted chocolate, instant coffee and salt.
11Stir until blended.
12Turn mixture into prepared pan.
13Bake 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.
14Let cheesecake cool on counter for about 45 minutes.
15Cover and chill for at least 4 hours or overnight.
16Remove sides of pan.
17Garnish with chocolate leaves and/or fresh raspberries.