Step 1: Heat oven to 350°F. Grease pie plate, 9 X 1 1/4 inches. Stir coffee and liqueur until coffee is dissolved.
Step 2: Beat coffee mixture and remaining ingredients except Chocolate Topping in large bowl with electric mixer on high speed about 2 minutes, scraping bowl frequently, until well blended. Pour into pie plate.
Step 3: Bake about 35 minutes or until center is firm and puffed. Cool 5 minutes (to of cheesecake will be creaked).
Step 4: To prepare Chocolate Topping stir chocolate, powdered sugar and liqueur in small bowl until blended. Stir in sour cream and vanilla. Carefully spread Chocolate Topping over cheesecake. Refrigerate at least 3 hours before serving. Store covered in refrigerator.
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