Ingredients:

9-oz (1 pkg) chocolate wafer cookies*
3 Tbsp butter, melted
11-oz good quality semi-sweet chocolate, cut into pieces
1.5-oz good quality unsweetened chocolate, cut into pieces
3 Tbsp Grand Marnier
4 Tbsp brewed espresso (made from instant espresso or fresh-brewed)
4 tsp Urban Accents Rio Grande Chili Blend
5 eggs, room temperature
6 Tbsp sugar
3/4 cup whipping cream
1 Tbsp vanilla

Directions:

Preheat oven to 350F. Place cookies in food processor and pulse until very fine, then pour into large bowl.  Add melted butter and mix until well combined.   Press mixture into bottom of a prepared 10 to 12-inch springform pan; bake for 8 minutes and let cool completely.  

Bring a large saucepan of water to a simmer over medium-high heat.  Place a heat-resistant bowl over the simmering water; add both chocolates and melt slowly.  Add Grand Marnier and espresso; stirring until smooth.  Add Rio Grande Chili Blend and blend completely; take the mixture off of the heat.  In a separate bowl, whip together the eggs and sugar until very light in color and texture.  Fold the eggs into the chocolate mixture.  Combine the cream and vanilla and whip to form soft peaks; fold into chocolate and egg mixture.  Fill the springform pan and wrap the bottom of the pan in foil.  Place the springform pan in a water bath and bake for 35-45 minutes, until center is just set.  Serve with whipped cream.