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1
Take out all cheesecake filling ingredients to bring to room temperature.
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2
PREPARE CRUST:.
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3
Mix crust ingredients and press evenly on bottom of 9-inch springform pan.
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4
Bake 10 minutes at 325 degrees F. Remove from oven and set aside.
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5
PREPARE FILLING:.
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6
Decrease oven temperature to 275 300 degrees F. Place a pan of water on the lowest oven rack and spritz the top and sides of the oven with water.
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7
Slowly melt chocolate, mixing with just enough cream to make a smooth consistency (use only a few tablespoons of cream).
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8
Set aside.
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9
Beat cream cheese and sugar until fluffy on low speed.
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10
Beat eggs in, one at a time.
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11
Incorporate vanilla, lemon juice, and flour.
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12
Mix half the batter with the chocolate and pour into prepared pan.
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13
Layer the plain batter on top.
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14
Bake for about 1 hour, watching very closely the last 20 minutes.
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15
Turn off oven when the sides look firm and the center is still wobbly.
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16
Leave in the oven with the door slightly propped open until the pan is cool, and then transfer to the refrigerator.
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17
Flavors peak after about 24-36 hours of refrigeration.
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18
TO DECORATE:.
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19
Lightly dust the refrigerated cheesecake with cocoa powder.
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20
Top with nuts and then gold coins.
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21
Wrap the ribbon around the cheesecake to finish.
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22
Enjoy !
