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1
In small bowl, combine chocolate wafers, almonds and butter. Press mixture evenly onto bottom and 2 inches up side of 9 inch springform pan; refrigerate.
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2
In small saucepan, combine chocolate, water and espresso powder. Cook and stir over low heat until chocolate starts to melt. Remove from heat; stir until smooth. Stir in liqueur; cool.
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3
In large mixer bowl, beat cream cheese, sugar, flour and vanilla on medium speed until smooth. Add eggs, beating on lowest mixer speed, just until blended (do not over beat). Reserve 2 cups cream cheese mixture; set aside. Stir cooled chocolate mixture into remaining cream cheese mixture, stirring just until combined; pour into crust.
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4
Place pan on baking sheet. Bake in a preheated 350 F oven until edge is set and center is soft set (about 30 minutes). Carefully pour reserved filling mixture around edge of cheesecake; gently spread evenly over entire surface. Continue baking until center appears nearly set (20-25 minutes). Cool on wire rack 10 minutes.
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5
Using a thin knife, carefully loosen side of cheesecake from pan.
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6
Cool 30 minutes more; remove side of pan. Refrigerate, covered, 4 hours or overnight.
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7
To Serve: Garnish with chocolate covered espresso beans. Cut into wedges.
