Combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press into bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 15 minutes.
In large mixing bowl, beat cream cheese and remaining 3/4 cup sugar 5 minutes at medium speed of electric mixer; add eggs, one at a time, mixing well after each addition. Add liqueur and coffee powder, blending thoroughly; fold in almonds.
Pour into baked crust. Bake 40 minutes or until filling is set.
Shut off oven, open door and allow cheesecake to cool in oven.
When cool, remove from oven; remove rim of pan. Refrigerate to chill thoroughly before serving.