2 1/2 c. graham cracker crumbs
2 tsp. almond extract
1/2 c. plus 2 tbsp. butter, melted
4 (8 oz.) pkgs. cream cheese, softened
12 oz. semi-sweet chocolate
3 eggs
1/3 c. sugar
1/3 c. milk
2 tsp. instant espresso coffee powder

Combine graham cracker crumbs, almond extract, and butter. Press mixture on bottom and around sides of 9 x 3 inch spring-form pan to within 1 inch from top of pan; set aside. Preheat oven to 350 degrees. Melt 8 ounces (8 squares) semi-sweet chocolate in double boiler over low heat. In large bowl, beat cream cheese at low speed until smooth. Add melted chocolate, eggs, sugar, milk, and espresso coffee powder; beat until well blended. Beat 3 minutes at medium speed. Pour cream cheese mixture into crust.

Bake 45-50 minutes. Cool in pan on wire rack. When completely cool, cover and refrigerate at least 4 hours. Carefully remove cheese cake from pan and transfer to platter. To garnish, grate remaining 4 squares (4 ounces) of chocolate or make chocolate curls with vegetable peeler and sprinkle over top of cake. Serves 20.

You can substitute 4 teaspoons instant coffee for instant espresso.