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1
Preheat oven to 350 degrees.
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2
In a mixing bowl, combine crushed wafers and melted butter.
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3
Press this mix firmly onto the bottom of an eight-inch springform pan.
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4
Chill till needed.
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5
In a small saucepan, combine water, minced chocolate, and instant espresso.
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6
Cook and stir over low heat till the chocolate begins to heat.
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7
Remove from heat.
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8
Stir till smooth.
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9
Then stir in the coffee liqueur.
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10
Let cold.
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11
In a large mixing bowl, beat together the following till smooth: cream cheese, flour, vanilla, sugar.
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12
Add in the Large eggs all at once, beating on low speed just till mixed.
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13
(Do not overbeat the mix.)
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14
Reserve 2 c. of the cream cheese mix, cover, and chill.
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15
Stir cooled chocolate-and-coffee mix into remaining cream-cheese batter till well-blended.
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16
Pour this chocolate mix onto the crust.
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17
Place springform pan on baking sheet, and bake at 350 degrees for 20 to 25 min or possibly till sides are set (center will be soft-set).
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18
Remove reserved cream-cheese mix from refrigerator 10 min before needed so it will soften.
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19
Gently pull out oven rack just sufficient to reach springform pan.
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20
Carefully pour reserved cream-cheese mix over the top of the cake mix, then spread proportionately over entire surface.
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21
Bake the cheesecake another 20 to 25 min, till center is set when shaken lightly.
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22
Remove from oven and cold completely.
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23
Refrigerate4 to 24 hrs before serving.
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24
Additional ideas for toppings and garnishing: - Cover cake center with cream-cheese frosting.
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25
Using pastry bag, decorate with chocolate grid.
