CRUST:

1 1/2 c. graham cracker crust
6 tbsp. butter
2 tsp. almond extract

FILLING:

1 (8 oz.) semi-sweet chocolate sqs.
4 (8 oz.) pkgs. cream cheese, softened
3 eggs
2/3 c. sugar
1/3 c. milk
2 tsp. instant coffee

1. Mix crust, then press on the bottom and sides (an inch from the top) of a 9 x 3 inch spring form pan. Set aside.

2. Preheat oven to 350 degrees. Melt 6 squares of chocolate over medium heat, stirring frequently. In large bowl at low speed, beat cream cheese until smooth. Add melted chocolate, eggs, sugar, milk and coffee. Beat until blended. Then beat at medium speed for 3 minutes, occasionally scraping the sides of the bowl with a spatula.

3. Pour cheese mixture into prepared pan. Bake 45 minutes; cool in pan on wire rack. Cover and refrigerate for at least 4 hours or until well chilled.

4. When cool, carefully remove cake from pan. Coarsely grate remaining 2 squares of chocolate. Garnish top of cake with grated chocolate.