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1
Preheat the oven to 350 degrees F.
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2
To make the crust:.
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3
Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined.
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4
Pour into a 9-inch springform pan.
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5
With your hands, press the crumbs into the bottom of the pan.
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6
Bake for 12 minutes.
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7
Cool to room temperature.
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8
Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water.
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9
Add the espresso and stir until just melted.
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10
Set aside until cooled to room temperature.
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11
Reduce the oven temperature to 300 degrees F.
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12
To make the filling:.
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13
Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy.
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14
Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well.
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15
Scrape down the bowl and beater, as necessary.
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16
With the mixer on low, add the sour cream, and the cooled chocolate mixture.
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17
Mix thoroughly and pour into the cooled crust.
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18
Bake for 1 hour.
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19
Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours.
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20
Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.
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21
For the ganache:.
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22
Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water.
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23
Add the cream and stir until just melted.
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24
Set aside until cooled to room temperature.
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25
Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake.
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26
Leave the cake on the bottom of the springform pan for serving.
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27
Drizzle the ganache over the top of the cheesecake.
