• Preheat oven to 350℉. Butter an 8-inch springform pan.

PREPARE THE CRUST:

• In small bowl, combine butter and espresso powder until well combined. Stir in crumbs until crumbs are evenly moistened.
• Pat evenly over bottom of prepared pan. Bake for 10 minutes, cool on wire rack. Keep the oven on.

PREPARE THE FILLING:

• Tightly cover the outside bottom and sides of springform pan with heavy-duty foil.
• Beat cream cheese and mascarpone in large mixing bowl at medium-high speed until light and fluffy. Scrape sides with rubber spatula and continue mixing until completely smooth (about 3 minutes). Reduce speed to medium and beat in sugar, vanilla and salt. Add eggs, one at a time, beating just until blended after each addition. Pour 4 cups of filling over crust in prepared pan, and place in large roasting pan.
• Dissolve the espresso in hot water. Fold into the remaining filling with brandy and grated chocolate. Spoon mixture evenly over filling in pan; smooth top with spatula.
• Place pan on oven rack. Pour enough hot water into roasting pan to come 1-inch up the side of the springform pan. Bake 1¼ hours or until center is just set. Remove cheesecake from water bath.
• Cool completely on a wire rack. Remove foil, cover and refrigerate overnight. Just before serving, run knife along edge of pan and remove sides.