Crush the chocolate wafers in a food processor or in a ziploc bag with a rolling pin.

In a bowl, mix the chocolate crumbs and the melted butter.

Pour into a 9" springform pan and press to form a crust.

Place a piece of aluminum foil under the pan and bring it up the sides to catch drips.

With a mixer, beat the cream cheese and sugar until nice and creamy.

Mix the coffee liquor with the instant coffee crystals and add to the cream cheese mixture.

Add the vanilla extract. Scrape down the sides of the bowl as needed.

When well combined, add the eggs one at a time, mixing completely after each addition.

Once thoroughly mixed, pour over the crust.

Heat the oven to 325 degrees and place a pan of warm water on the bottom rack of the oven.

Bake the cheesecake for 1 hour and 45 minutes.

When done, turn off the oven and leave the cheesecake in the oven with the door propped open until cool. I use a wooden spoon to prop the door open.

When cool, place in the refrigerator for at least 8 hours to chill.