Cappuccino Cheesecake

1/2 cup graham cracker crumbs
9 egg yolks
1 cup sugar
1 tsp fresh lemon juice
1/2 tsp vanilla
1 pinch salt
1/4 lemon peel, finely grated
2-1/2 lb cream cheese, at room temperature
3/8 lb butter, at room temperature
3/4 cup sugar
1/2 cup sour cream
1/2 cup all purpose flour
6 oz semisweet chocolate, melted
1/2 cup chopped almonds, toasted

Preheat oven to 325F. Butter and flour a 10 inch spring form pan, shaking out excess flour. Sprinkle bottom of pan with graham cracker crumbs. Combine egg yolks, 1 cup sugar, lemon juice, vanilla, salt and lemon peel in medium bowl and whisk until light and fluffy. Set aside. Combine cream cheese, 3/4 cup sugar, sour cream and flour in large bowl and beat until smooth and creamy. Stir in melted chocolate and almonds. Gradually add egg mixture stirring constantly until just blended. Pour batter into prepared pan to within 3/4 inch of rim. Set cheesecake pan into a larger pan. Add enough water to come halfway up to the rim.

Set pans in oven and bake at 325F for 1-1/2 hours, until set. Remove cake from water bath and let cool completely. Cake may fall slightly. Remove from spring form pan. Refrigerate cake 24 hours. Let cake stand at room temperature for 30 minutes before serving.

Makes 10-12 servings.

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Cajun Country -- New Iberia, Louisiana