Pulse cookies in a food processor until fine crumbs. Mix in melted butter.

Press crust into the bottom of a 9-inch springform pan. Freeze until filling is ready.

Preheat oven to 350 degrees F. Place a large broiler pan on the bottom shelf and fill with at least one inch of water.

In a double boiler, heat cream and coffee until hot (but not boiling). Add 12 oz dark chocolate chips or bits to the cream. Remove from heat and stir until smooth. Set aside to cool.

In a mixing bowl, combine cream cheese, sugar, cornstarch, sour cream, and vanilla extract.

Beat for 2 minutes, scraping down the sides of the bowl as needed. Slowly add the cooled chocolate mixture, and mix just until blended.

Add in eggs one at a time, beating just until a mousse-like texture.

Pour filling into prepared crust.

Place cheesecake on a baking sheet on the shelf JUST ABOVE the broiler pan (in the lower 1/3 of the oven). Do not put the pan directly into the water bath.

Bake for one hour (do NOT open the oven door. After one hour, turn off oven and do not disturb the cheesecake for 30 minutes.

After thirty minutes, remove cheesecake and allow to cool to room temperature.

Slide a knife around the edge of the cheesecake, cover with plastic wrap and refrigerate for 4 hours, or overnight is best.

To prepare the ganache, heat heavy cream in a double boiler until hot (but not boiling). Remove from heat and add 6 oz of dark chocolate chips (or bits). Stir until smooth and allow to cool to room temperature.

Pour thickened ganache over the top of the chilled cheesecake. Add extra chocolate candies if desired.

Slice and serve!