ALMOND COFFEE CHEESECAKE FOR ANNA

Steps:

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