Well, actually, a *mocha* cheesecake question for everyone.

I'm planning on making a chocolate/coffee cheesecake. It'll involve
melted chocolate, instant espresso, and maybe some liqueur (Kahlua or
Godiva Cappuccino). I'll probably use the standard Philadelphia New York
cheesecake recipes calling for 40 oz. of cream cheese, 3-4 eggs, and some
sour cream along with the aforementioned ingredients (unless someone else
has a tried and true fabulous recipe).

I'd like to achieve a chocolatey flavor, but not a heavy dark chocolate
taste. Should I use a good amount (12 ounces or so) of milk chocolate, a
smaller amount of bittersweet/semisweet chocolate, or a combination to do
this (if it were for me, I'd say the darker the better, but it's for a
milk chocolate lover)?

Also, would a bit (1/4 cup) of liqueur do anything, good or bad, to the
cake? I wouldn't mind a subtle flavor but I don't want it to taste
alcoholic (once again, if it were for me...).

And, the last question--most recipes I've seen call for a chocolate crumb
crust. Sounds great and works for me, but are there any other
complementary flavors/kinds of crusts that would be almost as good? I'm
afraid of sending my mom into chocolate shock!

Thanks in advance,
Alison