Mexican Chocolate Cheesecake
Mexican Chocolate Cheesecake
16 squares cinnamon graham crackers
3 Tbsp butter
1/2 cup finely chopped almonds
24 ozs cream cheese, softened
1 1/2 cups granulated sugar
6 eggs
1 cup heavy cream
6 ozs semisweet chocolate
2 Tbsp prepared coffee
1 tsp vanilla extract
1 tsp almond extract
2 tsps cinnamon
Crush graham crackers into fine crumbs
In a small saucepan, melt the butter, then stir in cracker crumbs & almonds; mix thoroughly
Butter the bottom & 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 & heavy cream
Blend until smooth
Process in several batches, if necessary
Pour the mixture into a large bowl
Preheat the oven to 350 deg F
Melt the chocolate in the coffee over low heat, stirring, until it is smooth & well blended
Cool slightly
Stir chocolate, vanilla & almond extracts & cinnamon into the cheese mixture
Mix thoroughly
Pour the mixture over the crumb crust
Bake for 1 hour or until the cake is set & the center is no longer liquid
Cool, then chill thoroughly before unmolding
Glaze, if desired, with 2 to 4 ozs melted semisweet chocolate & garnish with 2 Tbsp finely chopped almonds
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