I have made this about a dozen times...I am a novice baker and have never had an issue with it...other than it does need to cook about 5 to 10 minutes longer. In the past, I have forgot the coffee and water, I have forgot the coffee brandy and have over mixed etc. It still comes out great. I also make a chocolate graham crust instead. For those of you who have an issue with melting the chocolate, the recipe says to melt it over boiling water. To melt the chocolate over water, boil the water then turn it down low. The water should not touch the top pot/bowl nor bubble out. (I use a Pyrex dish over a pot) Break the chocolate into tiny pieces, put it into the bowl, put it on the simmer pot, with a whisk keep moving/stirring it and add the cream just as it starts to soften. Once melted, lift out the bowl (have a towel handy to quickly wipe the moisture off the bowl exterior, put it into your batter and mix in. DO this quickly, then immediately add the 1/4 water with instant coffee already mixed into it to the batter...make sure the instant coffee mixture is HOT... it will finish melting any tiny bits of chocolate that did not totally melt.
You can work on perfecting your cheesecake making if you are going after presentation..but this recipe is fantastic no matter what....and if you mess up...no ONE will know the difference! The taste hides newbie baking! DO NOT BE AFRAID!!!! Even with my mess-ups, this is often requested, also been offered $$ to make it for others!
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I have made this about a dozen times...I am a novice baker and have never had an issue with...