Espresso Cheesecake - cooking recipe

Ingredients

1/2 c. crushed almond macaroons (40 cookies)
6 Tbsp. butter, softened
4 (8 oz.) pkg. cream cheese, softened
6 sq. semi-sweet chocolate, melted
3 eggs
2/3 c. sugar
1/3 c. milk
2 tsp. instant Espresso

Preparation

In 9 x 3-inch spring-form pan, mix almond macaroons and butter; press on bottom and around side of pan to within 1 inch of top. Set aside.
(You can also use 1 1/2 cups graham cracker crumbs and 2 teaspoons almond extract in place of the macaroons.)