For the crust:

21 crushed Pepperidge Farm Orange Milano cookies

1/4 cup (4 tablespoons) butter, softened

1 1/2 teaspoons instant espresso powder

For the filling:

4 ounces bittersweet chocolate

2 8-ounce packages cream cheese, softened

1/2 cup honey

1/3 cup thawed frozen orange juice concentrate

2 tablespoons coffee liqueur

2 tablespoons Grand Marnier

2 tablespoons plus 4 teaspoons instant espresso powder

3 large eggs

1 1/2 cups sour cream

6 tablespoons powdered sugar

To make the crust, preheat the oven to 325 degrees. Wrap the outside of a 9-inch springform pan with a band of foil that measures approximately 3 inches above the rim of the springform pan.

Combine the crushed cookies, butter, and 1 1/2 teaspoons espresso powder in a bowl and mix until crumbly. Press over the bottom and 1 1/2 inches up the sides of the pan. Bake the crust until puffed and brown, about 15 minutes. Let cool. Keep the oven at 325 degrees.

To make the filling, melt the chocolate in a double boiler, stirring until smooth. Beat the cream cheese and honey together in a medium bowl. Stir in the chocolate, followed by the orange juice concentrate, liqueurs, and 2 tablespoons of the espresso powder. Blend until smooth. Add the eggs, one at a time, beating well with each addition. Pour the filling into the prepared crust and bake until softly set in the center and slightly puffed at the edges, about 45 minutes. Let cool for 10 minutes.

Blend together the sour cream, powdered sugar, and remaining 4 teaspoons of espresso powder in a small bowl until the coffee granules dissolve. Spread over the warm cake. Bake until the topping is set, about 5 minutes. Let cool slightly and place in the refrigerator to chill overnight. To serve, remove the foil band and run a sharp knife around the inside rim of the springform pan to loosen the crust.

Serves 10-12.