Chocolate Cheesecake with Coffee Liqueur Crema
WHAT YOU NEED
- Nonstick cooking spray
- 1 1/2 cups ground almond meal
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 3 packages (8 ounces each) cream cheese, at room temperature
- 1/2 cup Cacique® Ranchero® Queso Fresco, crumbled
- 3/4 cup granulated sugar
- 2 cups Cacique® Crema Mexicana, divided
- 1/4 cup unsweetened cocoa powder
- 1 (9.7-ounce) bar 70% bittersweet chocolate, melted
- 3 large eggs, at room temperature
- 1/4 cup brown sugar
- 1/4 cup coffee liqueur
- coffee beans for garnish

HOW TO MAKE IT
- Preheat oven to 400° F. Spray a 10.5-inch springform pan with nonstick cooking spray.
- Mix together almond meal, butter and sugar. Press crumb mixture firmly onto bottom of prepared pan. Bake for 10 minutes or until golden. Remove from oven and allow to cool. Decrease oven temperature to 325° F.
- Beat cream cheese, queso fresco and sugar in large mixer bowl on high speed, scraping down side of bowl as needed, for about 3 minutes or until completely smooth and creamy. Beat in 1/2 cup Cacique® Crema Mexicana, cocoa powder and melted chocolate on low speed to incorporate. Add eggs one at a time, beating well after each addition. Pour into crust.
- Bake for 30 to 35 minutes or until edges are puffed but center still jiggles (it will continue to bake and set as it cools). Cool to room temperature on wire rack. Refrigerate for at least 6 hours before serving.
- Place remaining 1 1/2 cups of Crema Mexicana in a medium bowl. Whisk in brown sugar and coffee liqueur until well combined. To serve cheesecake, drizzle with coffee liqueur crema and garnish with coffee beans. Omit coffee liqueur for a kid-friendly cream sauce version.