Chocolate Rum Cheesecake

Preheat the oven to 375 degrees F.

Place the graham cracker crumbs in a bowl. Combine the almonds and sugar in a food processor and process until they are a fine sand. Add to the bowl with the graham cracker crumbs. Stir the melted butter into the crumb mixture until all the crumbs are moistened.

Press the crumbs into the bottom of a 9-inch springform pan. Place the pan in the oven and bake at 375 degrees F for 8 minutes. Remove the pan from the oven and let cool completely. When cool, place the pan in the freezer.

Place a double boiler over simmering, not boiling, water on low heat. Add the chopped chocolate to the top and stir frequently until the chocolate is melted.

Remove the crust from the freezer and pour the melted chocolate over it, leaving a 1/4-inch border around the edges. Brush the melted butter on the insides of the springform pan. Return the pan to the freezer.

Turn the oven to 350 degrees F.

Melt the chocolate for the filling in the top of the double boiler in the same way as before. When melted, remove the top of the double boiler and set aside.

Heat 1/2 cup of the cream in a saucepan over medium heat. Sift the cocoa powder and espresso powder into the milk. Whisk the mixture for 3-5 minutes until smooth and slightly thickened. Stir in the remaining cream and rum and set aside.

In a mixing bowl, beat the cream cheese with an electric mixer until soft and fluffy. With the mixer running, add the sugar and mix until smooth. Scrape down the sides as needed.

With the mixer running, add the cooled chocolate to the cream cheese mixture. Add the espresso mixture and continue to beat until the mixture is smooth and uniform in color. Add the eggs and beat until just incorporated.

Remove the springform pan from the freezer. Wrap the bottom of the pan in foil. Place the wrapped pan inside a larger pan that is at least 1-inch deep.

Pour the cheesecake filling into the springform pan. Place both pans in the oven. Carefully pour about 1/2-inch of water into the larger pan.

Bake the cheesecake at 350 degrees F for one hour. The center of the cheesecake will still be unset. Turn off the oven and let the cheesecake stand for one more hour in the oven with the door opened about an inch.

Remove the pans from the oven. Carefully remove the springform pan from the larger pan and set it on a cooling rack. Let the cheesecake cool to room temperature then place in the refrigerator overnight before serving.