Brandy Alexander Cheesecake

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READY IN: 1hr 20mins
SERVES: 12-14
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325 degrees.
  • In a food processor, pulse chocolate graham crackers until fine crumbs form.
  • Add sugar and butter-pulse to moisten.
  • Press into the bottom and up the sides of a 9-inch spring-form pan.
  • Chill.
  • In a large mixing bowl beat cream cheese for 1-2 minutes, or until smooth.
  • Add sugar and cornstarch.
  • Beat on medium speed until creamy, 2 to 3 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Add the Brandy and Creme de Cacao.
  • Beat until well incorporated and smooth.
  • Pour into chilled crust.
  • Bake for 60 minutes or until cheesecake is just set and center slightly jiggles.
  • Transfer to a wire rack-run a knife around the inside of pan.
  • Allow to cool completely at room temperature.
  • Cover and refrigerate overnight.
  • Center cheesecake on a serving plate, remove side of spring-form pan.
  • Whip the heavy cream and sugar until stiff peaks are reached.
  • Garnish cheesecake with whipped cream, scatter chocolate covered espresso beans.
  • Serve.
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