| In small saucepan, melt butter. Stir in instant coffee until dissolved. In a medium bowl stir together crushed vanilla wafers, sugar and chopped almonds. Stir in butter mixture until well combined. Press the crumb mixture evenly onto the bottom a greased 9" springform pan. Set aside. In large bowl, combine cream cheese, sugar and cornstarch. Beat with electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Stir together instant coffee and hot water till dissolved. Add coffee mixture and vanilla extract to cream cheese mixture, beat until smooth. Stir in whipping cream. Pour the mixture over the top of crust. Bake at 350 degrees for 15 minutes. Lower temperature to 200 degrees and bake for 1 hour and 10 minutes. Remove cake from oven and run knife around the inside edge of the pan. Turn the oven off; return cake to oven for an additional 30 minutes. Chill, uncovered, overnight. In a small bowl, beat whipping cream, sugar and coffee flavored liqueur with electric mixer until stiff peaks form. Pipe whipped cream mixture around the edge of the cheesecake. Garnish with chocolate coffee beans. Chill until serving time. | 
