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1
Position a rack in the center of the oven and preheat to 350F.
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2
Lightly butter an 8-inch round springform pan that is at least 2 inches deep.
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3
In a heavy pot, melt the chocolate with the water and liqueur.
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4
When melted, remove from the heat and let stand until cool.
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5
In a large mixing bowl, using a handheld elecric mixer at medium speed, beat the eggs with the sugar until well combined, 3 to 5 minutes.
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6
Gradually beat in the cream cheese, 1/4 pound at a time, until the mixture is very smooth, 5 minutes.
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7
Beat in the cooled chocolate and the vanilla.
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8
Spread the batter evenly in the prepared pan.
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9
Bake in the preheated oven until the top edges of the cheesecake are puffed and golden brown, about 1 hour.
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10
Let the cake cool in the pan for 30 minutes.
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11
Run a sharp knife around the inside of the pan to release the cheesecake from the sides (if they haven't already pulled away during the cooling process).
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12
Remove the sides of the springform, cover the cake with plastic wrap, and refrigerate for 30 minutes before serving.
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13
Bring to room temperature before serving, unless it is a very hot day, in which case, take it out of the fridge at the last minute and enjoy it cold.
