1 1/2 cups graham-cracker crumbs
2 teaspoons almond extract
6 tablespoons butter or margarine (3/4 stick), softened
One 8-ounce package semisweet-chocolate squares
Four 8-ounce packages cream cheese, softened
2/3 cup sugar
1/3 cup milk
2 teaspoons instant espresso-coffee powder
Lemon-Peel Twists (see below) for garnish: 1 lemon
Prepare early in the day or a day ahead
1. In a 9 by 3 inch springform pan, use your fingers to mix graham-cracker crumbs, almond extract, and butter or margarine; press onto bottom and around the side of the pan to within 1 inch from top of pan and set aside.
2. Preheat oven to 350 degrees F. In heavy small saucepan over low heat, melt 6 squares semisweet chocolate, stirring frequently. In large bowl, with mixer at low speed, beat cream cheese just until smooth. Add melted chocolate, eggs, sugar, milk, and coffee; beat until blended. Increase speed to medium; beat 3 minutes, occasionally scraping bowl with rubber spatula.
3. Pour cream-cheese mixture into crust in pan. Bake cheesecake 45 minutes; cool in pan on wire rack. Cover and refrigerate cheesecake at least 4 hours or until well-chilled.
4. To serve, carefully remove cheesecake from pan. Coarsely grate remaining 2 squares semisweet chocolate. Garnish top of cake with grated chocolate and lemon-peel twists.
Slice one lemon crosswise into thin slices; cut each slice once from edge to center. Twist cut edges in opposite directions so slice will stand up slightly.