Preheat oven to 350. Line and 8 inch baking pan with foil.

In a blender or food processor blend butter, cookies, coffee, cinnamon, sugar, into fine crumbs.

Press into the bottom of the pan.

Bake for 15 minutes or until set.

Melt chocolate at 75% power in a microwave until melted. Or place chocolate in a bowl over simmering water until melted.

In the bowl of a stand mixer blend cream cheese, sour cream, and sugar until smooth.

Scrape the side, and then add eggs one at a time until incorporated.

While the mixer is running add the chocolate and mix until smooth, then add chopped Skor bars and mix until incorporated.

Pour the cream cheese mixture into the prepared crust and bake for 25-30 minutes. The filling will be puffed around the edges and be a little wiggly in the middle.

Let cool on a wire rack.

While the cake is cooling combine chocolate, butter and corn syrup, and heat at 75% power in the microwave for about 2 minutes.

Once melted add the sour cream and mix until smooth.

Pour mixture over the cheesecake and spread evenly.

Garnish with chopped Skor  toffee bars.

Let cake COOL COMPLETELY, then refrigerate overnight.