-
1
Set the oven rack in the middle position, and preheat the oven to 300 degrees .
-
2
Using Reynolds Wrap Foil, line a 9-inch cake pan with a 20-inch strip of aluminum foil, then using Reynolds Parchment Paper, cut a circular piece to fit over the aluminum foil.
-
3
The aluminum foil is used as handles to lift the cheesecake from the cake pan.
-
4
Place the almonds in a blender and process until you have almond flour.
-
5
Place the Honey Grahams in a 1 quart zip-loc bag.
-
6
Remove the air from the bag and seal it.
-
7
Breakup the grahams by hand, and then using a rolling pin, roll over the bag crushing the grahams into fine crumbs.
-
8
Place the cracker crumbs, almond flour and sugar in a large jar and shake to combine.
-
9
Sprinkle the cracker crumbs evenly, into the bottom of the cake pan.
-
10
Place the cream cheese in an electric stand mixer bowl.
-
11
Attach the flat beater, and at speed 6 beat until fluffy.
-
12
Add the cocoa and flour, and mix at speed 2 until incorporated.
-
13
Add the remaining ingredients, and mix at speed 4 for 2 minutes.
-
14
Pour the batter slowly into the cake pan.
-
15
Lightly smooth and level the batter with an angled spatula.
-
16
Using Reynolds Wrap Foil, place a 20-inch strip of aluminum foil across a large cake pan.
-
17
Boil 1-1/2 cups of water, and pour into the large cake pan.
-
18
Then place the 9-inch cake pan in the larger pan.
-
19
The aluminum foil is used as handles to lift the cheesecake from the hot water.
-
20
Place the pan in the middle of the oven, and bake for 50 minutes.
-
21
Remove the pan from the oven, and carefully remove the 9-inch cake pan from the hot water.
-
22
Place the 9-inch cake pan back into the oven for 10 minutes, or until the center of the cheesecake is set.
-
23
Cool the cheesecake on a wire rack for 1 hour, and then place in the refrigerator for 2 hours to cool before starting with the topping.
-
24
In a Double Boiler, add approximately 1-inch of water to the lower pot.
-
25
You do not want the water to touch the upper pot when it is in position.
-
26
Then place the lower pot over medium heat.
-
27
When the water starts to bubble, turn down the heat just a little to maintain the temperature.
-
28
Place in the upper pot, the chocolates, milk, vanilla and butter.
-
29
Place the upper pot atop the lower pot.
-
30
Use a spoon to stir the chocolate until it is melted and creamy looking.
-
31
Keep stirring until the chocolate looks like it is of a pouring consistency, adding more milk if needed.
-
32
Pour the chocolate over the cheesecake, and use a spatula to smooth the chocolate to the outer edge.
-
33
Sprinkle the Sea Salt evenly over the topping.
-
34
Cool for 1 hour or more in the refrigerator.
-
35
Remove the cheesecake from the cake pan and place on a cake stand.
