Chocolate Espresso Cheesecake with Cranberry Topping

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.