For the crust:
- 1 1/2 cups graham cracker crumbs
- 2 T sugar
- 3 T unsweetened cocoa, sifted
- 1/2 cup butter, melted
- 3 eggyolks
- 1/3 cup sugar
- 1 tall can evaporated milk
- 1 T instant coffee
- pinch of cinnamon
- 1 T Kahlua
- 1 1/2 T unflavored gelatin
- 3 T cold water
- 1 cup heavy or whipping cream
- 225 g cream cheese
- Combine graham crumbs, sugar, and cocoa in a mixing bowl. Stir in butter and mix until evenly distributed.
- Press into sides and bottom of a 9-inch pie or springform pan. Freeze for 30 minutes.
- Prepare the filling: Whisk yolks in a double boiler over hot water. Stir in sugar, then gradually pour in milk and coffee. Cook until thick. Remove from heat and add cinnamon and Kahlua.
- Dissolve gelatin in cold water over low heat. When completely dissolved, pour into egg mixture. Set aside.
- Whip cream until stiff. Fold into cold egg mixture.
- In a mixing bowl, beat cream cheese until light and fluffy. Pour in egg mixture. Mix well. Pour into crust-lined pan. Freeze cheesecake for a few minutes then keep chilled until set.