1 1/4 c. chocolate wafer crumbs
1/4 c. plus 1 tbsp. melted butter
8 oz. semi-sweet chocolate chips
3 (8 oz.) sq. Philadelphia cream cheese, softened
1 c. sugar
3 eggs
1 1/2 tbsp. instant coffee granules
2 tbsp. Amaretta
1 tsp. vanilla
1 1/2 c. Breakstones sour cream

Combine chocolate wafer crumbs and melted butter. Press into bottom and sides of a 9 inch springform pan. Chill.

Place semi-sweet chips in microwave and melt, approximately 1 1/2 - 2 minutes on high.

Beat cream cheese until fluffy. Add sugar, then eggs; beat well. Add chocolate. Crush coffee granules with back of spoon. Mix coffee granules, Amaretta and vanilla. Add to mixture. Beat well. Fold in sour cream.

Bake at 350 for 1 hour. Turn off oven. Let cheesecake stand in oven 30 minutes with door partly open. Cool on a wire rack and chill at least 9 hours.