Instructions

1. Butter the inside of a 9" springform pan. In a food processor or blender, grind
   chocolate graham crackers into fine crumbs. 
2. Transfer to a medium bowl, add PB2 Powdered Almond Butter and unsalted butter; use fork or fingers to blend mixture until crumbs are evenly moist. Press into the bottom and about a third of the way up the sides of the springform pan. Refrigerate for about 10-15 minutes.

HOW TO MAKE THE CHEESECAKE:

1. Cream eggs and sugar by beating for a few minutes and set aside.
2. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat softened cream cheese on medium, scraping down the bowl, as necessary. Mix until completely smooth, approximately 2 to 4 minutes. Add vanilla and beat for 30 seconds. Add PB2 almond butter, heavy cream, and beat on low until completely smooth and streak-free, about 1 minute. Make sure the cheesecake filling is lump-free before adding in the eggs.
3. Combine creamed eggs and sugar with cream cheese mixture and mix until well blended.
4. Pour batter into graham cracker crust, smooth the top and bake.
5. Tap the pan on the counter for 20 to 30 seconds to remove air bubbles. Air-bubbles can contribute to why cheesecakes crack, and we want to prevent that.

Bake it without a water bath:

1. Preheat the oven to 325 degrees and bake it for 55-60 minutes without opening the oven. Do not open range for the first 30-40 minutes.
2. Set cheesecake on the rack and let it come to room temperature. Once completely cool, loosely cover the cheesecake with plastic wrap and refrigerate for 2 hours.

Bake with water bath:

1. Wrap the bottom of the springform pan with a double layer of aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway up sides of springform pan.
2. Bake cheesecake until the top is just starting to brown and slightly crack, about 1 hour and 15 minutes.
3. Turn off the oven, prop the door open and let cheesecake slowly cool in a water bath for 1
   hour.

CHOCOLATE GANACHE: 

1. In a saucepan, add 1 cup of Bittersweet or semisweet chocolate, coarsely chopped or use chocolate chunks/chips and mix with 3/4 cup heavy cream.
2. Turn temperature to medium heat and melt chocolate. Make sure to keep stirring until all the chocolate is melted and the texture is smooth and glossy.
3. Pour ganache over cooled cheesecake and allow it to drip over. Garnish with crushed almonds,
   shaved chocolate, and chocolate chunks if desired.
4. Place it back in the fridge for at least one hour to set, but preferably 2-3 hours.