Heat the oven to 175 C. Prepare a split mold with a diameter of 22 cm, the bottom covered with paper, the sides do not. Grind in processor biscuits into crumbs, add the cinnamon, sugar and melted butter. The resulting mass compacted the bottom of the form. I the bottom of the roast about 10 minutes in the oven.

Inside beat on low speed with the sugar until the sugar is dissolved. Add the eggs one by one stirring after each addition. Melt in the micro or in a water bath chocolate 2 tbsp cream (can 20%). A little cool and drive inside. To add a lot of salt, sour cream, coffee, liqueur and vanilla, stir. Pour mixture on the base.

To put in the center of the oven and bake to the point where the middle will still wobble. Time – not less than 50 minutes, but you should look at your oven. It took me 1.2 hours – I baked in a water bath. Leave the cheesecake in turned off oven for an hour. Next, pull out, tighten the top film and leave to chill – preferably overnight, but not less than 6 hours. The top pour melted ganache or not to decorate.