Chocolate Crumb Crust
2 cups chocolate wafer cookie crumbs (about 40 wafers)
6 tablespoons unsalted butter, melted (3/4 stick)

Preheat oven to 350 degrees F. Mix cookie crumbs and melted butter, combining well. Press crumb mixture evenly over bottom and 1 inch up side of 9-inch springform pan. Bake 6 minutes.

Filling
32 ounces cream cheese, softened
1 1/4 cups granulated sugar
2 tablespoons all-purpose flour
4 eggs (at room temperature)
2 teaspoons vanilla extract
2 tablespoons brandy or Cognac
4 teaspoons instant coffee granules
2 tablespoons whipping cream

Mix cream cheese in large bowl of electric mixer on low speed until smooth. Add sugar and mix until smooth. Mix in flour. Add eggs, 2 at a time, mixing until batter is smooth. Mix in vanilla extract and brandy or Cognac. Dissolve coffee granules in the cream and add to batter. Pour batter into prepared springform pan.

Place cheesecake in large baking pan with at least 2-inch high sides. Pour water into large pan to reach 1 inch up sides of springform pan. Bake about 1 hour until top looks firm when given gentle shake. Meanwhile, prepare Topping.

Topping
2 cups sour cream
1/3 cup granulated sugar
1 teaspoon vanilla extract

Stir sour cream, sugar and vanilla extract in small bowl to blend. Gently spread mixture evenly over top of baked cheesecake. Bake 10 minutes longer.

Remove from water bath and cool thoroughly, away from drafts, about 2 hours, uncovered, so soft topping remains smooth.

Cover with plastic wrap and chill thoroughly, at least 6 hours or overnight. Store in refrigerator up to 7 days. Serve at room temperature.