1 1/4 chocolate wafer crumbs (32 wafers)
1/4 c. and 1 tbsp. butter, unsalted, melted
2 tbsp. slivered almonds, toasted (optional)
8 (1 oz.) semi sweet chocolate squares
3 (8 oz.) pkg. cream cheese, softened
1 c. sugar
3 eggs
1 1/2 tbsp. instant coffee granules
1 tsp. vanilla extract
2 tbsp. kahula
1 1/2 c. sour cream
1/2 whipping cream (optional)
1 tbsp. powdered sugar (optional)
Chocolate curls (optional)

Combine chocolate wafer crumbs and butter. Stir well and press into bottom and 1 inch up sides of 9 inch springform pan. Sprinkle with slivered almonds and chill.

Place semi sweet chocolate in double boiler. After water boils, turn to low temperature.

Beat cream cheese until light and fluffy. Gradually add 1 cup sugar, beating well. Add eggs one at a time, beating well after each one. Add melted chocolate beating until smooth.

Crush coffee granules and combine with vanilla, kahwa. Add to chocolate mixture beating well. Fold in sour cream and pour mixture into crumb crust. Place on baking sheet and bake at 350 degrees for 1 hour. Turn off oven and let stand with door open for 1/2 an hour. Cool on wire rack, cover and chill at least 8 hours.