Ingredients:
- 1 ½ cups (180g) chocolate graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons (85g) unsalted butter, melted
- 32 ounces (900g) cream cheese, softened
- 1 ½ cups (300g) granulated sugar
- ½ cup (120ml) sour cream
- ¼ cup (60ml) heavy cream
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper (or chili powder)
- 2 ounces (55g) semi-sweet chocolate, melted
- 1-2 tablespoons Tequila (optional)
- 4 ounces (115g) semi-sweet chocolate, finely chopped (for ganache)
- ½ cup (120ml) heavy cream (for ganache)
Instructions:
- Combine crumbs, sugar, and cinnamon. Add melted butter and press firmly into the bottom of the springform pan. Chill for at least 30 minutes.
- Preheat oven to 325°F (160°C). Prepare a water bath (if desired).
- Beat cream cheese and sugar until smooth. Add sour cream and heavy cream, mix well. Beat in eggs and egg yolks one at a time, then vanilla, cinnamon, and cayenne pepper.
- Gently fold in the melted chocolate and the tequila (if using). Do not overmix.
- Pour the filling into the prepared crust. If using a water bath, place the springform pan inside a larger pan and add hot water to come halfway up the sides.
- Bake for 60-75 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Remove from oven and water bath (if used) and let cool completely on a wire rack.
- Cover and chill in the refrigerator for at least 4 hours, preferably overnight.
- Heat heavy cream until simmering. Pour over chopped chocolate and let sit for 1 minute. Whisk until smooth and glossy (for ganache).
- Pour ganache over cheesecake (if using). Slice and serve. Garnish with chocolate shavings or a sprinkle of cinnamon.