Bull's Eye Cheesecake

By michaelmeiner

Ingredients

• 32 ounces cream cheese -- room temperature
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/4 teaspoon salt
• 4 eggs
• 2/3 cup sugar
• 2/3 cup dark brown sugar
• 1 teaspoon instant coffee
• 2 teaspoons unsweetened cocoa powder
• 1/4 cup graham cracker crumbs

Details

Servings 1

Preparation

Step 1

Preheat oven to 350. Grease an 8 x 3 inch one piece cake pan all the way up to the rim.

In a large bowl beat the cream cheese until soft and smooth, scraping often. Beat in sour cream, then vanilla and almond extracts and salt. Add the eggs one at a time, beating after each addition until incorporated.

You will have about 6 cups of batter. Place half in another bowl that is large enough to stir in.

Add sugar to one bowl and brown sugar to the other. Stir each bowl for about a minute until the sugar has dissolved and the mixtures have thinned out.

To the dark mixture,