In a small saucepan, melt the butter, then stir in cracker crumbs and almonds;
mix thoroughly.
Butter the bottom and sides of a 9-inch spring-form pan. Pat the crumb mixture
in an even layer over the bottom of the pan.
In a food processor or blender combine cream cheese, sugar, eggs and heavy
cream. Blend until smooth. Process in several batches, if necessary. Pour the
mixture into a large bowl. Preheat the oven to 350 degrees F.
Melt the chocolate in the coffee over low heat, stirring, until it is smooth and
well blended. Cool slightly. Stir chocolate, vanilla and almond extracts and
cinnamon into the cheese mixture. Mix thoroughly. Pour the mixture over the
crumb crust. Bake for 1 hour or until the cake is set and the center is no
longer liquid. Cool, then chill thoroughly before unmolding.
Glaze, if desired, with 2 to 4 ounces melted semisweet chocolate and garnish
with 2 tablespoons finely chopped almonds.
