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1
Preheat oven to 325F if using a silver springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
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2
Mix crumbs, 1/3 cup of the sugar and the butter; press firmly onto bottom and 2 inches up side of pan.
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3
Bake 10 minutes.
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4
Mix liqueur and instant coffee granules until well blended; set aside.
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5
Beat cream cheese, remaining 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended.
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6
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
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7
Stir in coffee mixture; pour into crust.
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8
Bake 1 hour to 1 hour 10 minutes or until center is almost set.
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9
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
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10
Refrigerate 4 hours or overnight.
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11
Meanwhile, dip 21 of the almonds in chocolate, 1 at a time.
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12
Gently shake each almond to remove excess chocolate.
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13
Place on wax paper-covered tray.
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14
Refrigerate 5 minutes or until chocolate is set.
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15
Remove from refrigerator.
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16
Place 16 of the chocolate-dipped almonds around edge of cheesecake.
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17
Arrange remaining 5 chocolate-dipped almonds in center of cheesecake.
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18
Coarsely chop remaining 4 almonds; sprinkle on top of cheesecake.
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19
Store cheesecake in refrigerator.
