Espresso Cheesecake

• 1 cup finely crushed chocolate wafer (14 wafers)
• 1 cup ground slivered almonds
• 1/4 cup butter, melted
• 3 ounces semisweet chocolate
• 2 tablespoons water
• 1 tablespoon instant espresso coffee powder
• 3 tablespoons coffee liqueur
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 2 tablespoons flour
• 1 teaspoon vanilla
• 4 eggs, slightly beaten
• chocolate-covered espresso beans, garnishment

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.
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.
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.
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.
5. Using a thin knife, carefully loosen side of cheesecake from pan.
6. Cool 30 minutes more; remove side of pan. Refrigerate, covered, 4 hours or overnight.
7. To Serve: Garnish with chocolate covered espresso beans. Cut into wedges.

chocolate wafer, ground slivered almonds, butter, chocolate, water, coffee powder, coffee liqueur, cream cheese, sugar, flour, vanilla, eggs, chocolatecovered espresso beans

Taken from www.food.com/recipe/espresso-cheesecake-464575 (may not work)