INGREDIENTS

Crust
1 cup finely ground graham cracker crumbs
1 cup finely ground toasted almonds
2 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

Filling
1/3 cup espresso
1 pound cream cheese, at room temperature
1 cup sugar
3 ounces San Francisco Chocolate Factory dark chocolate, melted and cooled but still pourable
1 1/4 cups sour cream
4 eggs, lightly beaten

PREPARATION

1. Preheat oven to 350ºF, and place rack in the center of the oven

2. Crust: Combine crumbs, almonds, and 2 tablespoons sugar in a 9 1/2-inch springform pan. Mix in butter and pat the mixture over the bottom and part way up the sides of the pan. Chill while preparing filling.

3. Filling: In a large mixing bowl with an electric mixer set on 'high', beat cream cheese until smooth. Blend in sugar and beat until smooth. Add espresso and melted chocolate and mix just until smooth. Beat in sour cream, and then the eggs.

4. Pour mixture into the crust and bake for 35 to 40 minutes, then turn off the oven and let cake cool for 1 hour in the oven with the oven door cracked open slightly.

5. Remove the cake from oven, run a knife around the edge of the pan to loosen the cake, and remove cake from the ring. Cover loosely and refrigerate at least 6 hours before serving.