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1.
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For the crust, in a mixing bowl combine crushed wafers and melted butter.
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Press mixture evenly onto the bottom and 2 inches up the sides of an ungreased 8-inch springform pan.
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Place the pan on a baking sheet.
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Chill until needed.
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2.
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In a small saucepan combine the chocolate, water, and instant espresso.
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Cook and stir over low heat until chocolate starts to melt.
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Remove from heat.
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Stir until smooth.
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Stir in liqueur or water; cool.
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3.
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In a large mixer bowl beat cream cheese, sugar, flour, and vanilla with an electric mixer on medium speed until smooth.
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Add eggs all at once, beating on low speed just until mixed.
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Do not over beat.
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4.
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Reserve 2 cups of the cream cheese mixture; cover and chill.
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Stir cooled chocolate mixture into the remaining cream cheese mixture, stirring just until combined.
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Pour chocolate mixture into crust.
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5.
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Bake in 350 degree F oven for 30 minutes or until sides are set (center will be soft-set).
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Remove reserved mixture from refrigerator 10 minutes before needed.
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Gently pull out oven rack just enough to reach the inside of the pan.
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Carefully pour reserved mixture in a ring over the outside edge of the chocolate mixture (where chocolate mixture is set).
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Gently spread evenly over entire surface.
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6.
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Bake cheesecake for 20 to 25 minutes more or until center appears nearly set when gently shaken.
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Cool for 10 minutes on a wire rack.
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Loosen sides of the cheesecake from the pan.
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Cool for 30 minutes.
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Remove sides of pan.
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Cool completely.
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7.
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Chill cheesecake for 4 to 24 hours before serving.
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Store any remaining cheesecake, covered, in the refrigerator for up to 3 days.
