Mexican Chocolate Cheesecake
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
1 cup heavy cream
6 ounces semisweet chocolate
2 tablespoons prepared coffee
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons cinnamon
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 spring-form 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.
Heat the oven to 350 degrees F.
Melt the chocolate in the coffee over low heat, stirring, until it is smooth and well blended.
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.
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