6 ounces bittersweet chocolate, chopped
3/4 cup unsalted butter
1 cup water
6 Tablespoons vegetable oil
1 1/2 cups unsweetened nonalkalized cocoa powder
1 3/4 cups sugar
1 1/4 cups chocolate wafer cookie crumbs
5 Tablespoons unsalted butter, melted
1 Tablespoon instant espresso powder
2 teaspoons vanilla extract
2 pounds cream cheese, softened
1 1/2 cups superfine granulated sugar
5 Large eggs, at room temperature
1/2 cup warm chocolate glaze
1/4 cup heavy cream
1 teaspoon ground cinnamon
1/2 cup chocolate wafer crumbs
For chocolate glaze - In the top of a double boiler, over hot, not simmering water, melt the chocolate and butter (I use the microwave on medium power). Stir in the water and oil until blended. Whisk in the cocoa powder and sugar and continue to stir until smooth (3 - 4 minutes). Reserve 1/2 cup of the glaze for filling . Put the remaining glaze in a bowl, cover with plastic wrap and refrigerate until needed.
Preheat the oven to 325. Butter the bottom and sides of a 10-inch springform pan. Wrap the outside of the pan with a double thickness of foil. Stir together the cookie crumbs and the melted butter. Press the mixture evenly over the bottom of the pan. Refrigerate crust while preparing filling.
In a small cup, combine espresso and vanilla. Stir until dissolved. At the medium speed of a heavy -duty mixer, cream cheese. Gradually add sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the espresso mixture, the reserved glaze, the heavy cream and the cinnamon.
Set the prepared pan in a large roaster. Pour the cheesecake mixture into the prepared springform. Pour enough boiling water in roaster to come half way up sides of springform. Bake the cheesecake for 1 hour and 15 minutes or until top is slightly puffed and the center is just firm. Turn off the oven and allow cake to remain in oven for one hour.
Remove the cheesecake from oven. Remove and discard foil. Place cheesecake on wire rack and cool completely. Cover pan with foil and refrigerate for 4 to 6 hours or overnight.
Remove the reserved glaze from the refrigerator. Transfer to a small saucepan and warm over a medium heat. Using a metal spatula, spread the warm glaze over top and sides of cake. Press cookie crumbs against sides of cake, working around the cake until sides are covered.