Heat oven to 350 degrees. Combine cookie crumbs and butter; press onto bottom and 1 inch up side of 9 inch springform pan. Melt 1 c chocolate pieces in small saucepan over low heat, stirring constantly. Combine cream cheese and sugar in large bowl, beating on med speed until well blended. Add eggs, milk, espresso powder adn cinnamon; beat on low speed until well blended. Add melted chocolate pieces, beat on med 2 minutes. Spoon mixture into crust. Bake 55 minutes. Remove from oven to wire rack. Cool 15 minutes; with knife loosen cake from side of pan. Cool completely; remove side of pan. Cover, refrigerate at least 4 hours before serving. To serve, garnish with Espresso Cream and remaining 1/4 c chocolates. Cover; refrigerate leftovers.
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