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1
Crust: In mixing bowl, combine crushed waters and melted margarine orbutter.
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Press mixture evenly onto the bottom and 2-inches up sides of an ungreased 8-inch springform pan.
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3
Place the pan on a baking sheet.
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4
Chill until needed.
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5
In a small saucepan combine the chocolate, water and instant espresso.
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6
Cook and stir over Low heat until chocolate starts to melt.
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Remove form heat.
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8
Stir until smooth.
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9
Stir in liqueur or waterand cool.
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10
In a large mixer bowl, beat cream cheese, sugar, flour andvanill with electric mixer on medium speed until smooth.
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11
Add eggs all at once, beating on low speed just until mixed.
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12
<I>Do not overbeat</I>.
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13
Reserve 2 cups of the cream cheese mixture.
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14
Cover and chill.
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15
Stir cooled chocolate-coffee mixture into the remaining cream cheese mixture, stirring just until combined.
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16
Pour chocolate mixture into crust.
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17
Bake in a 350F.
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18
oven for 30 minutes or until sides are set (center will be soft).
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19
Remove reserved mixture form refrigerator 10 minutes before needed.
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20
Gently pull out oven rack just far enough to reach the inside of the pan.
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21
Carefully pour reserved mxture in a ring over the outside edge of the chocolate mixture (where chocolate mixture is set).
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22
Gently spread evenly over entire surface.
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23
Bake cheesecake for 20-25 minutes more or until center appears nearly set when gently shaken.
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24
Cool for 10 minutes on a wire rack.
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25
Loosen sides of the cheesecake from the pan.
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26
Cool for 30 minutes.
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27
Remove sides of pan.
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28
Cool completely.
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29
Chill cheesecake for 4-24 hours before serving.
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30
Store any remaining cheesecake, covered in the refrigerator for up to 3 days.
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31
To Freeze: Place cooled cheesecake, uncovered in the freezer for 1 hour until firm.
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32
Remove bottom pan.
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33
Transfer cheesecake to a large freezer bag or container.
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34
Seal, label and freeze up to 3 months.
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35
To serve, transfer cheesecake to a platter and loosely cover.
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36
Thaw for 24 hours in the refrigerator.
