This luscious cheesecake baked in a chocolate graham cracker crust captures the flavors of the creamy sweet cocktail known as a Brandy Alexander.
Heat oven to 325°F.
In food processor, pulse graham crackers until fine crumbs are formed. Add sugar and butter; pulse until crumbs are moistened. Press into bottom and up side of a 9-inch springform pan. Refrigerate.
In a large bowl, beat cream cheese until smooth, about 1 minute. Add sugar and cornstarch; beat on medium-high speed until creamy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add brandy and creme de cacao; beat until smooth. Pour filling into crust.
Bake at 325°F until edge of cheesecake is just set and center slightly jiggles, 60 to 70 minutes. Transfer to wire rack. Run a thin knife around inside edge of pan. Let cool completely. Cover and refrigerate overnight.
Remove side of pan. Whip heavy cream and sugar to stiff peaks. Use to garnish cheesecake. Scatter with chocolate-covered coffee beans.