BRANDY ALEXANDER CHEESECAKE

Brandy Alexander Cheesecake image

Provided by Diana Adcock

Time 1h20m

Yield 1 cake, 12-14 serving(s)

Number Of Ingredients 12

18 sheets chocolate graham crackers
1 tablespoon sugar
1/2 cup unsalted butter, melted
4 (8 ounce) packages cream cheese, room temp
1 1/4 cups sugar
3 tablespoons cornstarch
4 large eggs
3 tablespoons brandy
3 tablespoons Creme de Cacao
1/2 cup heavy cream
1 tablespoon sugar
1/4 cup chocolate-covered coffee beans

Steps:

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.