Mexican Chocolate Cheesecake

Mexican Chocolate Cheesecake

Ingredients:
16 squares cinnamon graham crackers
3 tablespoons butter
1/2 cup finely chopped almonds
24 ounces cream cheese, softened
1 1/2 cups granulated sugar
6 eggs
1 cup heavy cream
6 ounces semisweet chocolate
2 tablespoons prepared coffee
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons cinnamon

Directions:
Crush graham crackers into fine crumbs.
In a small saucepan, melt the butter, then stir in cracker crumbs and almonds; mix thoroughly.
Butter the bottom and sides of a 9−inch springform pan. Pat the crumb mixture in an even layer over
the bottom of the pan.
In a food processor or blender combine cream cheese, sugar, eggs and heavy cream. Blend until
smooth. Process in several batches, if necessary. Pour the mixture into a large bowl. Preheat the oven
to 350 degrees F.
Melt the chocolate in the coffee over low heat, stirring, until it is smooth and well blended. Cool
slightly. Stir chocolate, vanilla and almond extracts and cinnamon into the cheese mixture. Mix
thoroughly. Pour the mixture over the crumb crust. Bake for 1 hour or until the cake is set and the
center is no longer liquid. Cool, then chill thoroughly before unmolding. Glaze, if desired, with 2 to 4
ounces melted semisweet chocolate and garnish with 2 tablespoons finely chopped almonds.
Mexican Chocolate Cheesecake 207
Midori Cheesecake
Crust