In a bowl, mix almond flour, melted butter, and sugar until well combined. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and then set aside to cool.
In a small bowl, stir together the coffee liqueur and 2 tablespoons of water.
Using an electric mixer, beat the softened cream cheese until creamy and smooth. Add the sugar and vanilla extract and mix until well combined.
Add eggs one at a time, mixing each egg until just combined. Pour in the coffee liqueur mixture and mix until fully incorporated. Pour mixture onto the cooled crust.
Bake for 45-50 minutes or until cheesecake is set, but still slightly jiggly in the center.
Let cool on a wire rack for 2 hours and then refrigerate overnight.
In a small saucepan, heat heavy cream over medium heat until simmering. Remove from heat and stir in chocolate chips until melted and smooth.
Take cheesecake out of the refrigerator and cut into bite-sized truffles. Dip each truffle into the chocolate mixture and place on a parchment-lined baking sheet. Refrigerate until chocolate is set.
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