Cappuccino Cheesecake Restaurant Lacampagne

• Crust:
• 1-1/4 cups graham cracker crumbs
• 1/4 cup firmly packed dark brown sugar
• 1 teaspoon cinnamon
• 1 stick unsalted butter, melted
• Filling:
• three 8 -ounce packages cream cheese, softened
• 1-1/2 cups sugar
• 4 large eggs
• 1/3 cup strong brewed espresso
• 1 cup well-chilled heavy cream
• 1-1/2 teaspoons unsweetened cocoa powder
• 1/2 teaspoon cinnamon

1. Preheat oven to 375 degrees.
2. Make crust:
3. In a bowl stir together all crust ingredients and press onto bottom of a 10 inch springform pan.
4. Make filling:
5. In an electric mixer beat cream cheese and sugar until smooth. Beat in eggs, 1 at a time, and beat in espresso until smooth. Pour filling onto crust and bake cheesecake on a baking sheet in middle of oven 35 minutes, or until barely set. Cool cheesecake in pan on a rack and chill, covered, overnight.
6. In a bowl beat cream to stiff peaks.
7. Remove side of pan and top cheesecake with whipped cream. Sift cocoa powder and cinnamon over cream.

crust, graham cracker crumbs, brown sugar, cinnamon, unsalted butter, filling, three, sugar, eggs, espresso, well, cocoa, cinnamon

Taken from www.epicurious.com/recipes/member/views/cappuccino-cheesecake-restaurant-lacampagne-52408661 (may not work)