1 c. graham cracker crumbs
1/4 c. butter
2 tbsp. sugar
1/2 tsp. cinnamon
8 oz. semi-sweet chocolate squares
2 tbsp. whipping cream
3 (8 oz.) pkg. cream cheese
3/4 c. sugar
3 eggs
1 c. sour cream
1/4 c. apple juice
1/4 c. espresso or strong coffee
2 tsp. vanilla extract

Mix together graham cracker crumbs, butter, sugar and cinnamon. Press evenly in bottom of 8 inch springform pan with sides buttered.

Melt semi-sweet chocolate squares with whipping cream in double boiler, stir until smooth (I use microwave instead).

Beat cream cheese until smooth. Gradually add sugar; mix well. Add eggs, one at a time, beat at low speed until smooth. Add chocolate mixture to cheese mixture and blend well. Mix in sour cream, cooled espresso, apple juice and vanilla extract.

Turn into pan. Bake at 350 degrees for 30 minutes, open oven door and allow to cool in oven. Refrigerate at least 12 hours.