Heads up! There is an 8 hour refrigeration time for this cake (after it's baked and prior to adding the chocolate glaze).

Crust:

• Position a rack in the center of the oven and heat the oven to 375 degrees F.
• In a medium bowl, stir together the chocolate baking crumbs and granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. 
  2 cups Chocolate baking crumbs, 1 ½ tablespoon granulated sugar, 7 tablespoon butter
• Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or spatula). Bake 10 minutes. Let the pan cool on a rack.

  *** Lower the oven temperature to 300 degrees F.

Filling:

• In a stand mixer fitted with the paddle attachment, beat the cream cheese, ricotta, flour and salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps.
  3 -8 oz -packages cream cheese, 1 cup ricotta cheese, ¼ teaspoon salt, 2 tablespoon all-purpose flour
• Add the 1 ¼ cups granulated sugar and continue beating until well blended and smooth.
  1 ¼ cups granulated sugar
• Melt the chocolate chips on ½ power (50%) in the microwave for about 1- 11/2 minutes. Take them out and stir at the 1 minute mark. You want to ensure you don't cook them any longer than they need or they could seize.
  ½ cup milk chocolate chips
• Add the Grand Marnier, instant coffee, and melted chocolate chips and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don't overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
  3 ½ tablespoon Grand Marnier liqueur or equivalent amount (approx 1 tsp) Grand Marnier flavoring/extract, 2 teaspoon instant coffee powder, 1 tablespoon vanilla extract, 4 whole large eggs
• Bake at 300 degrees F/148 degrees C until the center jiggles like Jell-O when nudged, about 1 hr to 75 minutes or until the cheesecake's internal temperature reads 150 degrees F/.66 degrees C. Bake in water bath or put pan of water underneath the baking cake (this creates moisture in the oven).
• The cake will jiggle in the middle and be slightly puffed around the edges, and the center will still look moist.
• Cool completely.
• Cover and refrigerate until well chilled, at least 8 hours (preferably overnight) and up to 3 days. 

  *Freezing: The cake can for be frozen at this point (prior to putting on chocolate glaze) for up to 1 month. To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator when ready to eat, prior to glazing.

Chocolate Glaze:

• In a small bowl, melt the 3 oz. chopped chocolate and the butter. I do this in the microwave on half (50%) power for 2 minutes. You could use a double boiler instead.

  Add the corn syrup and whisk until smooth. Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the glaze on the cheesecake and spread evenly. Put in fridge for a few minute to set.
  3 oz. semi-sweet bakers chocolate, chopped, 5 tablespoon unsalted butter, 1 tablespoon light corn syrup
• Garnish: Grate orange with a cheese grater.
  1 ½ tablespoon granulated sugar
• To serve, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.