Ingredients
Crust:
1-1/4 cups graham cracker crumbs
1/4 cup firmly packed dark brown sugar
1 teaspoon cinnamon
1 stick unsalted butter, melted
Filling:
three 8 -ounce packages cream cheese, softened
1-1/2 cups sugar
4 large eggs
1/3 cup strong brewed espresso
1 cup well-chilled heavy cream
1-1/2 teaspoons unsweetened cocoa powder
1/2 teaspoon cinnamon
Preparation
Preheat oven to 375 degrees. Make crust: In a bowl stir together all crust ingredients and press onto bottom of a 10 inch springform pan.
Make filling: In an electric mixer beat cream cheese and sugar until smooth. Beat in eggs, 1 at a time, and beat in espresso until smooth. Pour filling onto crust and bake cheesecake on a baking sheet in middle of oven 35 minutes, or until barely set. Cool cheesecake in pan on a rack and chill, covered, overnight.
In a bowl beat cream to stiff peaks. Remove side of pan and top cheesecake with whipped cream. Sift cocoa powder and cinnamon over cream.
