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   Ingredients :
1 cup graham crackers crumbs
1/3 cup nuts or pecans or almonds, toasted and ground
cup sugar
6 tablespoons unsalted butter, melted

16 oz (450 g) cream cheese, at room temperature
14 oz (400 g / 1 can) sweetened condensed milk
1 cup cherimoya, peeled, seeded and cut in small pieces
Juice of 1 lemon
1 tablespoon unflavored gelatin
1 cup heavy cream

Chocolate sauce:
9 oz (250 g) semi sweet chocolate, chopped
1 cup heavy cream

Combine ground crackers with almonds, sugar and melted butter until all ingredients come together and the mixture is slightly moist.
Press mixture into the bottom of a greased 9 inch (18 cm) spring form pan. Bake in preheated oven to 400F (200C) for 10 minutes or until the crust is golden. Remove from the oven and cool completely.

Soak gelatin in 1/3 cup water for 1 2 minutes and dilute over low heat. Cool.
Whip cream cheese with condensed milk until creamy. Combine cherimoya with lemon juice and add to cheese and condensed milk mixture. Add gelatin and combine. Whip heavy cream until slightly thickened and fold into mixture. Pour preparation into prepared crust. Refrigerate until set.

Chocolate sauce:
Simmer heavy cream and remove from heat. Add chopped chocolate, stand for 2 minutes and begin stirring with a wooden spoon until chocolate has melted.
To serve: Unmold cheesecake and cover with chopped fresh cherimoya. Serve with chocolate sauce.

Optional:1 cherimoya, peeled and seeded, cut in small chunks
        8 servings
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