Step 1
Prepare the Crust: Preheat oven to 350 degrees F. Stir together cookie crumbs butter and sugar in a medium bowl until well blended. Press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
Step 2
Bake in preheated oven 10 minutes. Cool crust completely in pan on a wire rack about 30 minutes. Reduce oven temperature to 325 degrees F.
Step 3
Prepare the Cheesecake: Beat cream cheese with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth and creamy about 2 minutes. Gradually add sugar and flour beating until smooth. Add eggs and egg yolks one at a time beating on low speed just until yellow disappears after each addition. Beat in vanilla.
Step 4
Divide batter into 2 equal portions in separate medium bowls. Pour 1 portion into prepared crust; spread evenly.
Step 5
Place Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips in a small microwaveable bowl. Microwave on medium (50% power) until melted and smooth 1 1/2 to 2 minutes stirring every 30 seconds.
Step 6
Stir together coffee liqueur and espresso granules in a small bowl until espresso dissolves; stir mixture into remaining bowl of cheesecake batter. Stir melted bittersweet chocolate into coffee batter until blended.
Step 7
Gently pour over plain cheesecake batter in prepared crust and spread evenly. Pan will be very full. Place springform pan on a rimmed baking sheet.
Step 8
Bake at 325 degrees F until center is almost set but center still jiggles slightly when pan is prodded 1 hour and 5 minutes to 1 hour and 15 minutes. Remove to a wire rack and cool completely about 2 hours.
Step 9
Cover pan loosely with aluminum foil and chill 8 to 12 hours. Gently run a knife or offset spatula around outer edge of cheesecake to loosen from sides of pan. Remove sides of pan.
Step 9
Prepare the Topping: About 1 hour before serving bring cream and corn syrup just to a simmer in a small saucepan over medium. Place Ghirardelli Semi-Sweet Chocolate Baking Chips in a small heatproof bowl; pour cream-syrup mixture over chocolate chips. Let stand 1 minute. Whisk gently until smooth. Cool slightly about 15 minutes.