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Instructions for crust:
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1.Place a rack in the center of an oven and preheat to 325 degrees. Butter a 9-inch springform pan and place on a baking sheet lined with a silicone mat.
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2. In a medium bowl, stir together the crumbs, sugar and cinnamon. Pour in melted butter and mix. Pour crumbs into the prepared pan and press evenly over bottom and up sides of pan. Freeze crust for 10 minutes, then bake for 10 minutes. Cool on a rack while making filling.
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Instructions for filling:
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1. Cut each cream cheese brick into quarters and put into a food processor fitted with a metal blade. Add the sugar and process, scraping down the bowl 2 or 3 times. Process for about 2 minutes. Add the eggs, vanilla, cinnamon, pepper, allspice, cayenne pepper, and salt and pulse again about 4 times, scrape down the bowl and pulse twice again. Pour in the cooled chocolate, pulsing and scraping to blend well.
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2. Remove bowl from processor and rap it on the counter to loosen bubbles. Using a spatula, scrape batter into cooled crust.
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3. Bake cheesecake for 45 to 50 minutes. The top should be puffed and set, but the center should still jiggle a little when gently tapped. Transfer the pan to a cooling rack and allow the cheesecake to cool to room temperature, then refrigerate for at least 8 hours or up to 2 days.
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4. To serve, run a blunt knife around the inside of the pan to loosen the crust, then release the spring and remove the ring.
