FYI's Baking with Coffee Espresso Cheese Cake 

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14 chocolate wafers - finely crushed
1 cup ground slivered almonds
1/4 cup butter, melted
3 oz. semisweet chocolate
2 tablespoons water
1 tablespoon. instant espresso coffee powder
3 tablespoons Kahlua
3 (8 oz.) packages cream cheese, softened
1 cup sugar
2 tablespoons flour
1 tsp. vanilla
4 eggs, slightly beaten
dark chocolate covered espresso beans

1. In small bowl, combine chocolate wafers, almonds and butter.
2. Press mixture evenly onto bottom and 2" up side of 9" springform pan.
3. Place in refrigerator.
4. In small saucepan, combine chocolate, water and espresso powder.
5. Stir over low heat until chocolate starts to melt.
6. Remove from heat, stirring until smooth.
7. Stir in Kahlua
8. Let cool
9. In large mixer bowl, beat cream cheese, sugar, flour and vanilla on medium speed until smooth
10. Add eggs, beating on lowest mixer speed, just until blended (do not overbeat).
11. Reserve 2 cups of cream cheese mixture, set aside.
12. Stir cooled chocolate mixture into remaining cream cheese mixture, stirring just until combined.
13. Pour into crust
14. Place pan on baking sheet.
15. Bake at 350^o F until sides are set and center is soft set (about 30 min.).
16. Carefully pour reserved mixture around edge of cheesecake, gently spread evenly over entire surface.
17. Bake until center appears nearly set (20-25 min.).
18. Cool 10 min. on wire rack.
19. Using a thin knife, carefully loosen side of cheesecake from pan.
20. Cool 30 minutes more,  remove side of pan.
21. Cover and refrigerate for 4 hours.
22. Garnish with chocolate covered espresso beans.

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