Bulls Eye Cheesecake

Directions

Adjust rack ⅓ up from bottom of oven and preheat.

Carefully butter 8x3 inch cheesecake pan all the way up to the rim and including inside rim itself or cake will stick to rim as it rises and 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, and 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 and smooth, frequently scraping sides of bowl with rubber spatula and beaters themselves with finger to be sure cheese is uniformly smooth.

Beat in sour cream, then vanilla and almond extracts, salt and then eggs, one at a time, scraping bowl occasionally and 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 and brown sugar to the other.

With rubber spatula for each bowl stir ingredients for 1 minute until sugar has dissolved and mixtures have thinned out.

To dark mixture, add instant coffee and through a fine strainer, the cocoa. Stir until coffee and cocoa have dissolved and there are no visible specks of either.

Now to form design: You have a scant 4 cups of each mixture.

The two will be placed alternately in pan.

Each segment will be scant 1 cup of mixture.

Use two 1 cup glass measuring cups, one for the dark and one for the light.

It does not matter which color you use first.

Pour either directly into middle of the prepared pan.

It will spread out by itself to cover bottom of pan.

Then pour same of the other mixture directly into middle of the first.

This will spread out by itself also.

Then use first color again, right in the middle.

Continue until you have used all of both batters or four additions of each mixture.

Handling the pan very carefully in order not to disturb design, place cake pan in larger pan and pour hot water into larger pan.

If the larger pan is aluminum add about 1 teaspoon cream of tartar to hot water to keep pan for discoloring.

Carefully transfer to oven and bake 1½ hours.

Remove cake pan from hot water and set aside to cool to room temperature. When cooled, cover the pan with plastic wrap and then refrigerate for several hours (the longer the better, at least 8 hours.)

Remove the springform sides and place a flat plate or large plastic cutting board on top of the cheesecake. Carefully flip the cheesecake and remove the bottom of the springform pan.

Sprinkle the graham cracker crumbs over the bottom of the cake. This will keep the cake from sticking to the plate. Cover with your serving plate and flip again, leaving the cake right side up.

Dip your knife in hot water before making each cut.