- Chopped unsweetened chocolate-2 oz.
- Cream cheese-2lbs
- Almond extract-1/4tsp.
- Sugar-13/4 cups
- Vanilla extract-1tsp
- Graham cracker crumbs-1/3 cup
Adjust a rack to the lowest place in oven & preheat it to 350°. Butter the cheesecake pan all way up to the rim and including inside of the rim itself. A bigger pan will also be needed for placing the cake pan in at the time of baking. The bigger pan shouldn't be deeper than cheesecake pan. Keep aside.
On top of the small double boiler over the hot water on a low heat, get the chocolate melted and keep it aside.
In a big bowl of the electric mixer, beat cheese until its entirely smooth. At the time of beating. Scrape the bottom and sides of bowl with rubber spatula. While cheese is smooth, beat in vanilla as well as almond extracts as well as sugar. Beat it well and add eggs. After adding, there is no need to bear more than needed for mixing.
Remove bowl from mixer. Place 1/3rd batter in small bowl of electric mixer. Add melted chocolate and then beat until it gets smooth.
Spray buttered cake pan with the nonstick spray. Pour in light-colored mixture.
Fit a big pastry bag with a 1/2' tube. Fold down the deep cuff on outside of bag and twist tube end of bag for preventing the mixture from running out.
Put chocolate mixture in bag.
Place cake pan on the table. Unfold cuff on the pastry bag. Untwist tube end of bag. Place tip of tube in center of top of cake, inserting it 1/4''-1/2” into the cake. Squeeze chocolate mixture to form the round ball about 2” wide. A big dark polka dot in the cake's center will be formed.
Using the same method, squeeze about six smaller balls around rim. For spacing the balls evenly, place first one straight up, the next one straight down and then two on each of the sides. Doing this way will provide chances of spacing being even. Balls around rim must be smaller than the one in the center and they mustn't touch the ball that's placed in the center or each other. If there is left over chocolate mixer, add it to center ball and every other ball.
The cake's top will now be smooth and in a level. While baking, the polka dot in the center will be 21/2” wide. Dots around rim will be 11/2” wide.
Put cake pan into a bigger pan. Put in it oven & pour hot water into a bigger pan.
Bake for 90 minutes. The cake's top will become golden-brown in color and when touched will feel dry. However, the cake shall be soft inside.
Lift cake pan out of water and place it on cake rack. Cool cake in pan for 21/2 hours. Cover pan with a plastic wrap. Put a flat plate upside down over pan and turn pan as well as the plate upside down. Remove pan carefully.
Sprinkle graham cracker crumbs carefully over cake's bottom. Place one more flat plate upside down over the dessert item and invert again, leaving it right side up. The plastic wrap is to be removed.
Refrigerate for a few hours before cutting.