ALMOND COFFEE CHEESECAKE FOR ANNA

Steps:

• 1. Chocolate Wafer Crust - In a small bowl combine crushed wafers, almonds, butter and instant coffee together, until well mixed.
• 2. Press the crumb mixture into the bottom of a greased 9" spring form pan and set aside until needed.
• 3. Almond Coffee Filling - Combine cream cheese, sugar and cornstarch in a large bowl, and with an electric mixer beat till smooth.
• 4. Add the eggs and yolk, one at a time, beating well after each addition.
• 5. Split the batter into two bowls equally.
• 6. In one bowl add the amaretto and almond extract, mix well and set aside.
• 7. Stir together the instant coffee and hot water, mix with the Kahlua then add to the remaining cheese mixture, blending well.
• 8. Pour half of the amaretto mixture over the chocolate wafer crust.
• 9. Spoon half of the coffee mixture over the amaretto mixture.
• 10. Now pour the remaining amaretto mixture over the coffee mixture.
• 11. Top with the remaining coffee mixture.
• 12. Without scraping the crust, swirl the blade of a knife thru the cake to create a marbling effect.
• 13. Bake at 350 degrees for 15 minutes.
• 14. Lower the temperature to 200 and continue baking for 1 hour and 20 minutes, or until the center no longer looks shiny or wet.
• 15. Individual ovens vary -- please make sure that the cake center no longer looks wet or shiny, before returning to oven.
• 16. Remove the cake from the oven and run a knife around the inside edge of the pan.
• 17. Turn the oven off and return the cake to the oven for an additional hour, then chill uncovered overnight.
• 18. Serve garnished with whipped cream and sliced almonds.