Chocolate Espresso Cheesecake

For the filling:

• 8 ounces bittersweet chocolate
• 1 1/2  tablespoon instant espresso coffee
• 2  lbs. Philadelphia Cream Cheese  at room temperature
• 1 cup granulated sugar or equivalent sweetener
• 1/4 cup cornstarch
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract
• 1/2 teaspoon kosher salt
• 4  large eggs, at room temperature
• 1/2 cup sour cream, at room temperature

For the ganache:

• 1 cup semi-sweet chocolate chocolate chips
• 1/4 cup heavy cream (or unsalted butter & tablespoon milk)

Directions

Preheat the oven to 350 degrees F.

To make the crust:

Place the graham cracker crumbs, melted butter and cinnamon (you can also add a few drops of Almond Extract) in a food processer fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into only the bottom of the pan. Bake for 12 minutes. Cool to room temperature.  Spray sides of pan with Pam or grease with butter.
Meanwhile,  place bittersweet Chocolate chips it in a heat-proof bowl set over a pan of simmering water. Add the espresso and, stir until just melted. Set aside until cooled to room temperature.  This will be added to cheesecake batter.

To make the filling:

Cream the cream cheese, sugar, cornstarch, vanilla ,almond extract and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and, add the eggs, 1 at a time, mixing well.  Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled bittersweet chocolate mixture.   Mix thoroughly and pour into the cooled crust.  Place a cookie sheet pan under the springform pan and, fill with water...This is called a water bath or Bain Marie.
Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.

For the Ganache:

Melt the semisweet chocolate chips and, place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.
Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.  Shake some Cocao powder over cheesecake then drizzle the ganache over the top of the cheesecake.