Brandy Alexander Cheesecake - crackers

Method

• 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.