Espresso Cheesecake

1 1/2 cups graham-cracker crumbs
2 teaspoons almond extract
6 tablespoons butter or margarine (3/4 stick), softened
One 8-ounce package semisweet-chocolate squares
Four 8-ounce packages cream cheese, softened
3 eggs
2/3 cup sugar
1/3 cup milk
2 teaspoons instant espresso-coffee powder
Lemon-Peel Twists (see below) for garnish: 1 lemon
Prepare early in the day or a day ahead
In a 9- by 3-inch spring form pan, use your fingers to mix grahamcracker
crumbs, almond extract, and butter or margarine;
Press onto bottom and around the side of the pan to within 1 inch
from top of pan and set aside
Preheat oven to 350 degrees F.
In heavy small saucepan over low heat, melt 6 squares semisweet
chocolate, stirring frequently.
In large bowl, with mixer at low speed, beat cream cheese just until
smooth.
Add melted chocolate, eggs, sugar, milk, and coffee; beat until
blended.
Increase speed to medium; beat 3 minutes, occasionally scraping
bowl with rubber spatula.
Pour cream-cheese mixture into crust in pan. Bake cheesecake 45
minutes; cool in pan on wire rack.
Cover and refrigerate cheesecake at least 4 hours or until well-chilled.
To serve, carefully remove cheesecake from pan. Coarsely grate
remaining 2 squares semisweet chocolate.
Garnish top of cake with grated chocolate