Florentine Cheesecake

Line a 9-inch springform cake pan with foil and lightly grease the sides. FOR THE CRUST: Combine the cracker or shortbread crumbs, brown sugar, and cinnamon in a bowl, then stir in the melted butter. Press the mixture into the base of the prepared pan. Preheat the oven to 325 degrees F. FOR THE FILLING: Place the cream cheese, ricotta cheese, eggs, cocoa powder, and vanila in a food processor and process until smooth. Add the sugar, coffee, and cinnamon and continue to beat for 10 minutes, or until the mixture is combined. Pour into the crust-lined pan and bake for 1 hour, or until just firm to touch. Allow the cake to stand for 5 minutes before spreading on the topping. FOR THE TOPPING: Combine the sour cream, sugar, cocoa powder, and cinnamon in a bowl and stir thoroughly. Spread over the cooked cheesecake and return to the oven for 10-15 minutes, or until just set. Allow the cheesecake to cool completely in the pan before refrigerating overnight. TO SERVE: Run a knife around the edge of the pan and gently remove the sides.