- 10 graham crackers, finely chopped (the finer the better)
- 5 tbsp melted, cooled butter
- 1 tsp cinnamon
- Pulse together and press into a 9" springform pan
- Bake in a 350-degree oven for 12 minutes
- Remove to cool
- 5 oz bittersweet chocolate, shaved and melted over a double boiler on low heat [hint: slightly under-melt it so that it doesn't over-melt]
- 1 tbsp instant espresso powder, stirred into the chocolate
Set aside on a low warm.
- 1 3/4 lbs room temperature cream cheese
- 1 cup sugar
- 1/4 cup cornstarch
- 1 tsp vanilla
- 1 tsp almond extract
- 1/2 cup sour cream
- 3 room temperature eggs
- Sift the cornstarch and sugar together to remove lumps
- Cream with the cream cheese
- Add the extracts and sour cream and cream again
- Add in the eggs, one at a time
- Pour in the cooled chocolate mixture and mix together
- Pour into the cooked crust and bake at 350 for 1 hour
- Turn off the oven, prop open, and allow the cake to cool for another 1 1/2 hours untouched.
TOPPING IDEA:
- 1/4 lb chopped bittersweet shaved chocolate
- 1/4 cup heavy cream
warm over double boiler, stirring smooth
Allow it to cool to room temperature and drizzle over cake