Chocolate Espresso Cheesecake with Ganache

For the crust: 1 1/2 cups graham cracker crumbs (10 crackers) 5 tablespoons unsalted butter, melted 1 teaspoon ground cinnamon
For the filling: 5 ounces bittersweet chocolate 1 tablespoon instant espresso coffee 1 3/4 pounds cream cheese, at room temperature 1 cup granulated sugar 1/4 cup cornstarch 1 teaspoon pure vanilla extract 1/4 teaspoon almond extract 1/2 teaspoon kosher salt 3 extra-large eggs, at room temperature 1/2 cup sour cream, at room temperature
For the ganache: 1/4 pound semi-sweet chocolate 1/4 cup heavy cream
Preheat the oven to 350 degrees F.
To make the crust:
Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.
Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.