Mix chocolate crumbs, pecans, butter, and
3 Tbsp. sugar in bottom of 9-inch springform pan. Pat mixture
evenly onto bottom of pan; set aside while preparing filling.
Beat cream cheese and 3/4 cup sugar in
large bowl until fluffy; beat in eggs, egg whites, cornstarch,
and salt. Beat in sour cream and vanilla until well blended.
Remove 1/2 cup cheesecake batter. Stir in 3 tablespoons
sugar, instant coffee crystals, and cocoa until well combined.
Pour half of plain batter into crust in pan. Top with 5
spoonfuls of coffee batter. Using tip of knife or spatula,
gently swirl coffee batter into cheesecake. Repeat with
remaining batters. Bake in preheated 325 degree F oven 45
to 50 minutes or until center is almost set. Remove cheesecake
to wire rack. Gently run metal spatula around rim of pan
to loosen cake. Let cheesecake cool completely; cover and
refrigerate several hours or overnight before serving. To
serve, remove side of springform pan. Makes 16 servings.