Preheat oven to 350ºF.
TO MAKE CRUST: Combine cookie crumbs and butter in a medium mixing bowl. Place mixture in a 9-inch springform pan. Press crumbs on bottom and 2 inches up sides of pan. Set aside.
TO MAKE FILLING: Dissolve espresso powder in hot water; set aside. Using an electric mixer, beat cream cheese, sugar and flour together in a large mixing bowl until well blended and smooth. Add the espresso, cinnamon and whipping cream; mix well. Add eggs, one at a time, beating just until combined; scrape bowl occasionally. Pour into crust.
Bake 1 hour or until the top appears set. Cool 1 hour at room temperature. Refrigerate until chilled.
TO MAKE TOPPING: Combine cranberry sauce and cornstarch in a small saucepan. Bring to a boil and cook for 1 minute, stirring constantly. Cover and refrigerate until chilled.
Using an electric mixer, beat whipping cream in a medium mixing bowl until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Spread over top of cheesecake. Spoon cranberry sauce mixture over whipped cream, spreading to within 1 inch of edges. Sprinkle chocolate on whipped cream border. Makes 1 cheesecake (12 servings).
Per Serving: Cal 658 (32%DV), Fat Cal. 396, Pro. 10g (19%DV), Carb. 58g (19%DV), Fat 44g (67%DV), Chol. 196mg (65%DV), Sod. 450mg (18%DV), Vit. A 497RE (49%DV), Vit. C 0mg (0%DV), Vit. E 2mg (5%DV), Calcium 95mg (9%DV), Iron 2mg (12%DV), Folate 21Ug (5%DV), Zinc
1mg (5%DV), Pot. 206mg (5%DV), Dietary Exchange: Other Carbohydrate 4, Fat 8