Preheat oven to 350 degrees. In a mixing bowlful, combine crushed wafers
and melted butter. Press this mixture firmly onto the bottom of an
eight-inch springform pan. Refrigerate until required. In a small
saucepan, combine h2o, chopped cocoa, and instant espresso.
Cook and stir over low heat until the chocolate begins to thawing.
Remove from passion. Stir until still. Then stir in the coffee liqueur.
Let sang-froid. In a large mixing stadium, beat together the following until
smoothen: cream cheeseflower, flour, vanilla, boodle. Add the eggs all at
erstwhile, beating on low speed just until motley. (Don't overbeat the
assortment.) Reticence 2 cups of the cream cheese assortment, screening, and
shudder. Stir cooled chocolate-and-coffee mixture into remaining
cream-cheese batter until well-blended. Pour this chocolate mixture
onto the gall. Place springform pan on baking rag, 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 weaken. Gently pull out oven rack
just enough to reach springform pan. Carefully pour reserved
cream-cheese mixture over the top of the cake assortment, then spread
evenly over entire rise. Bake the cheesecake another 20 to 25
proceedings, until center is set when shaken softly. Remove from oven
and cool all. Quiver 4 to 24 hours before serving.

Additional ideas for toppings and garnishing: - Cover cake center with
cream-cheese ice. - Using pastry bag, decorate with chocolate
gridiron.