Crust: Preheat oven to 350° F. In a small bowl, combine all ingredients. Press mixture into the bottom of a nine-inch springform pan. Bake at 350° F for seven to nine minutes. Let cool.

Filling: Melt the espresso baking chips with the half and half until smooth.

In a stand mixer, blend cream cheese, sugar and corn starch until smooth. Add eggs, espresso and vanilla and mix until well blended. Pour half of the cream cheese mixture over the cooled crust. Dollop half of the melted chocolate mixture over the cheesecake and use a spoon to spread into an even layer. Top with remaining half of cream cheese mixture. Dollop remaining melted chocolate mixture. Use a knife or spatula to create swirls of chocolate on the top of the cheesecake.

Bake at 350° F for one hour; cheesecake is done when the center reaches 150° F. Cool on a wire rack for 20 minutes then place in the refrigerator for at least four hours or overnight. Gently run a knife around the edges of the cheesecake before releasing from the springform pan.