Bulls Eye Cheesecake

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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