Bulls eye cheesecake- part 1

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Bulls Eye Cheesecake- Part 1
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
      32 oz Cream cheese; room temp
     1/4 c  Sour cream
       1 ts Vanilla
     1/4 ts Almond extract
     1/4 ts Salt
       4 lg Eggs
     2/3 c  Sugar
     2/3 c  Dark brown sugar
       1 ts Powdered (not granulated)
            Instant coffee
       2 ts Unsweetened cocoa powder
     1/4 c  Graham cracker crumbs
  
      Adjust rack 1/3 up from bottom of oven & preheat to 350.
    Carefully butter 8x3" cheesecake pan all the way up to the
   rim & including inside rim itself or cake will stick to rim
   as it rises & will therefore not rise evenly. Will also
   need a large pan (for hot water) to place cake pan in while
   baking; the larger pan must not be as deep as the
   cheesecake pan, & it must be wide enough so it will not
   touch the sides of cake pan. Set aside.
        In large bowl of electric mixer beat cheese until soft
   & smooth, frequently scraping sides of bowl with rubber
   spatula & beaters themselves with finger to be sure cheese
   is uniformly smooth. Beat in sour cream, then vanilla &
   almond extracts, salt & then eggs, one at a time, scraping
   bowl occasionally & beating after each addition until
   incorporated. Remove bowl from mixer. You will have 6 cups
   of mixture. Place half (3 cups) in another bowl that is
   large enough to allow you to stir in it. Add sugar to one
   bowl & brown sugar to the other. With rubber spatula for
   each bowl stir ingredients for 1 minute until sugar has
   dissolved & mixtures have thinned out.
        SEE PART 2
  
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