To make crust; stir together crushed cookies & melted butter in a small bowl, until well-combined. Press crumb mixture evenly into bottom of a 23 cm springform pan. In a large bowl, combine cream cheese, brown sugar & cornstarch. Beat with mixer until smooth. Add eggs & egg yolk one at a time, beating well after each addition. Stir in sour cream & vanilla. Stir together instant coffee & hot water; set aside. Place 0.75 c. cream cheese mixture in a small bowl. Add dissolved coffee. Stir in sugar. Stir choc. chips & corn syrup into remaining cheese mixture. Pour half of choc. mixture over crust. Spoon half of coffee mixture over choc. mixture. Pour remaining choc. mixture over coffee mixture. Spoon on remaining coffee mixture. Swirl a knife handle through filling to create a marbling effect. Bake at 350d. 15 min. Lower temp. to 225d. & bake 1 hr & 10 min. longer or until center no longer looks wet. Remove cake from the oven & run a knife around inside edge of the pan. Turn oven off. Return cake to oven for 30 min. Chill uncovered overnight.