To prepare the crust, butter a 10-inch springform pan. Put the cookie crumbs, cashews, coconut, sugar, and cinnamon in a medium bowl and mix well. Add the melted butter and mix well. Press the mixture into the prepared pan and place in the refrigerator to chill while you prepare the filling.

To prepare the filling, put the chocolate, butter, and espresso in a metal bowl and place over gently simmering water until the chocolate is melted, about 5 minutes. Remove the top of the double boiler and set aside. Do not remove the simmering water from the heat.

Put the egg yolks, sugar, Irish cream, and vanilla in a medium metal bowl (just large enough to nest in the bottom of the double boiler without touching the water) and whisk together. Place the bowl over the simmering water and whisk until the mixture is very thick and resembles softly whipped cream. Fold the melted chocolate and 1 cup of whipped cream into the egg mixture and set aside.

Remove the crust from the refrigerator. In a medium bowl, whisk the egg whites until they form soft peaks but are not dry. Gently fold the whites into the chocolate mixture and pour the mixture into the crust. Refrigerate until completely cold, 3 to 4 hours.

Whip the remaining cup of cream to soft peaks. To serve, cut the cake into slices. Top each slice with a dollop of whipped cream and several mint leaves.

Per serving: 487 Calories (kcal); 46g Total Fat; (75% calories from fat); 7g Protein; 26g Carbohydrate; 140mg Cholesterol; 40mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 1 Other Carbohydrates