Preparation:
Crust: in mixing bowl, combine crushed waters and melted margarine or butter. Press mixture evenly onto the bottom and 2 " up sides of an ungreased 8' Springform pan. Place the pan on a baking sheet. Chill until needed. In a small saucepan combine the chocolate, water and instant espresso. Cook and stir over Low heat until chocolate starts to melts. Remove form heat. Stir until smooth. Stir in liqueur or water and cool. In a lg. mixer bowl, beat cream cheese, sugar, flour and vanilla with electric mixer on Med. speed until smooth. Add eggs all at once, beating on Low speed just until mixed. DO NOT OVER BEAT.
Reserve 2 cups of the cream cheese mixture. Cover and chill. Stir cooled chocolate-coffee mixture into the remaining cream cheese mixture, stirring just until combined. Pour chocolate mixture into crust. Bake in a 350F. oven for 30 minutes or until sides are set (center will be soft). Remove reserved mixture form refrigerator 10 minutes before needed. Gently pull out oven rack just far enough to reach the inside of the pan. Carefully pour reserved mixture in a ring over the outside edge of the chocolate mixture (where chocolate mixture is set. Gently spread evenly over entire surface. Bake cheesecake for 20-25 minutes more or until center appears nearly set when gently shaken. Cool for 10 minutes on a wire rack. Loosen sides of the cheesecake from the pan. Cool for 30 minutes. Remove sides of pan. Cool completely.
Chill cheesecake for 4-24 hours before serving. Store any remaining cheesecake, covered in the refrigerator for up to 3 days. To Freeze: Place cooled cheesecake, uncovered in the freezer for 1 hour until firm. Remove bottom pan. Transfer cheesecake to a large freezer bag or container. Seal, label and freeze up to 3 months. To serve, transfer cheesecake to a platter and loosely cover. Thaw for 24 hours in the refrigerator |
