1-1/3 cups graham cracker crumbs 4 tablespoons sugar 2 teaspoons ground cinnamon 8 tablespoons butter, melted FILLING: 1 cup white baking chips 2 pounds cream cheese, softened 1-1/2 cups sugar 6 tablespoons all-purpose flour 1/2 teaspoon ground nutmeg 6 tablespoons brandy 3 tablespoons dark Creme de Cacao 3 tablespoons white Creme de Cacao 4 large eggs, room temperature GANACHE: 1/2 cup white baking chips 2 tablespoons heavy whipping cream Whipped cream, optional
Preparing the oven to 325 degrees. Spread 9-inch greased springform pan on a square of heavy-duty foil that is double-thick (approximately 18 inches in area). Affix foil tightly to the pan.
Combine cinnamon, sugar, and cracker crumbs in a small basin; then incorporate the butter. Apply to the underside of the greased pan.
Melt chocolate in the microwave while stirring until homogeneous. Cream together cream cheese, sugar, flour, and nutmeg in a large basin until smooth. Blend in melted chips, brandy, and cacao. Beat in the eggs at a low speed until just combined. Apply to the pastry. In a larger baking pan, place the spring-form pan and add 1 inch of heated water.
Bake for 85-90 minutes, or until the center is just set and the top appears pale. By-rinse the spring-form pan in water. 10 minutes on a wire rack to cool the cheesecake.
Melt white baking whips and cream in the microwave; stir until smooth to make ganache. Stir intermittently while cooling slightly. From the cheesecake pan, remove the rim. Grant the ganache to drizzle down the sides of the cheesecake as it is poured over it. Whip cream may be added, if preferred.