Instructions: Preheat oven to 350 degrees.

In a mixing bowl, combine crushed wafers and melted butter. Press this mixture firmly onto the bottom of an eight-inch springform pan. Refrigerate until needed.

In a small saucepan, combine water, chopped chocolate, and instant espresso. Cook and stir over low heat until the chocolate begins to melt. Remove from heat. Stir until smooth. Then stir in the coffee liqueur. Let cool.

In a large mixing bowl, beat together the following until smooth: cream cheese, flour, vanilla, sugar. Add the eggs all at once, beating on low speed just until mixed. (Dont overbeat the mixture.) Reserve 2 cups of the cream cheese mixture, cover, and chill.

Stir cooled chocolate-and-coffee mixture into remaining cream-cheese batter until well-blended. Pour this chocolate mixture onto the crust. Place springform pan on baking sheet, and bake at 350 degrees for 20 to 25 minutes or until sides are set (center will be soft-set).

Remove reserved cream-cheese mixture from refrigerator 10 minutes before needed so it will soften. Gently pull out oven rack just enough to reach springform pan. Carefully pour reserved cream-cheese mixture over the top of the cake mixture, then spread evenly over entire surface. Bake the cheesecake another 20 to 25 minutes, until center is set when shaken lightly. Remove from oven and cool completely. Chill 4 to 24 hours before serving.

Additional ideas for toppings and garnishing: - Cover cake center with cream-cheese frosting.

Using pastry bag, decorate with chocolate grid.

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