<http://schema.org/recipeInstructions>
" Prepare early in the day or a day ahead: In a 9- by 3-inch springform pan, use your fingers to mix graham-cracker crumbs, almond extract, and butter or margarine; press onto bottom and around the side of the pan to within 1 inch from top of pan and set aside. Preheat oven to 350 degrees F. In heavy small saucepan over low heat, melt 6 squares semisweet chocolate, stirring frequently. In large bowl, with mixer at low speed, beat cream cheese just until smooth. Add melted chocolate, eggs, sugar, milk, and coffee; beat until blended. Increase speed to medium; beat 3 minutes, occasionally scraping bowl with rubber spatula. Pour cream-cheese mixture into crust in pan. Bake cheesecake 45 minutes; cool in pan on wire rack. Cover and refrigerate cheesecake at least 4 hours or until well-chilled. To serve, carefully remove cheesecake from pan. Coarsely grate remaining 2 squares semisweet chocolate. Garnish top of cake with grated chocolate and lemon-peel twists. Lemon-Peel Twists: Slice one lemon crosswise into thin slices; cut each slice once from edge to center. Twist cut edges in opposite directions so slice will stand up slightly."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4263/espresso-cheesecake-1303/>