Mississippi Mud Cheesecake

For the crust:
Preheat oven to 350ºF or 175ºC. Grease a 3-inch by 9-inch springform pan with butter.

Blend cookies, coffee granules and sugar in a processor. Add melted butter and mix until properly combined. Spread prepared mixture evenly onto bottom but not the sides of prepared pan. Bake for 5 minutes and set aside to cool. Maintain oven temperature.

For the filling:
Melt chopped bittersweet chocolate over a double boiler, stirring occasionally until chocolate melts. Cool the melted chocolate until lukewarm, but make sure it is still pourable.

Add cocoa powder, instant coffee granules, cornstarch and sugar in a processor. Blend until smooth. Mix softened cream cheese and beat well until cheese is incorporated properly and all lumps disappear.

Stir in eggs, one at a time, mixing slowly after each addition, just until blended. Add vanilla extract with the last egg. Add lukewarm chocolate and chopped pecans to this mixture and stir until blended properly.

Pour filling over the prepared crust and smoothen the top surface. Bake at 350ºF for 15 minutes, then reduce temperature to 200ºF and bake for another 2 hours.

Cool for 5 minutes. Run knife around the rim of pan to loosen cake and chill overnight.

For the topping:
Melt chocolate, sugar and milk in a saucepan over low heat, until smooth.

Pour marshmallow cream on the center of the cheesecake, then spread it evenly over the top. Drizzle a layer of the chocolate mixture on the marshmallow cream and garnish with bittersweet chocolate curls and chopped pecans. Transfer cheesecake to platter and serve chilled!