Grind cookies in a blender bowl. Add melted butter. Turn on the blender for a few more seconds. It should get wet crumb.
Cover the baking dish with baking paper. Spread the crumbs from the cookies on the bottom of the mold and tamp well.
For the filling in the blender bowl, grind the cottage cheese and sugar until a homogeneous mass is formed. Add eggs one at a time. Add vanilla extract, corn starch. Turn on the blender again for a couple of seconds. You should get a smooth mass without lumps. 1/3 of the mass to separate.
Melt the chocolate. Add melted chocolate and coffee to 2/3 of the curd mass. Grind until smooth and uniform.
Put the chocolate mass in the prepared form. Top - white curd mass.
Bake the oven for 1 hour at 180 ° C. First, put a container of water on the lower shelf in the oven. Chocolate and coffee cheesecake cool the night in the fridge.