1. Grease a 9-inch springform pan. Preheat oven to 325
degrees.
2. Cut half of the pound cake into 1/2-inch slices. Place them
in a single layer in the bottom of a prepared springform pan. Fit them in
patchwork style, pushing pieces together to form a complete layer of cake at the
bottom of the pan.
3. In a medium bowl, combine brandy, vanilla, sugar and
coffee; stir to dissolve sugar. Cut remaining pound cake into 1/2-inch cubes.
Add to bowl and gently toss to coat cake cubes with syrup. Set aside.
4. In a large bowl of an electric mixer, mix cream cheese on
low speed until softened, about 1 minute. Add sugar and mix on low until
blended, scraping down sides of bowl a couple of times. Add eggs, one at a time,
mixing after each addition. Mix only until well-blended.
5. Place half of the cream cheese mixture in prepared pan.
Sprinkle with cubed pound cake. Press down gently so that part of the cubes sink
down into the cream cheese mixture. Sprinkle with minced chocolate. Add
remaining cream cheese mixture. Smooth top with a rubber spatula.
6. Place cocoa powder in a fine sieve and sprinkle on top of
cheesecake. Wrap heavy-duty aluminum foil around the outside of the springform
pan. Place pan in a large roasting or baking pan. Place baking pan containing
springform pan in oven and fill outside pan with enough water to come 1 inch up
the side of the springform pan.
7. Bake 55 minutes or until lightly colored and cheesecake
looks set (it can still jiggle slightly in the center). Remove cheesecake from
hot water. Place on wire rack and cover loosely with paper towel. Allow to cool
completely. Cover with plastic wrap and chill thoroughly.
Nutritional information (per serving): 501 calories,
31.9 grams fat, 19 grams saturated fat, 221 milligrams cholesterol, 375
milligrams sodium, 57 percent calories from fat
Adapted from Bake and Freeze Chocolate Desserts by
Elinor Klivans (Broadway Books, 1997, NY)
