Preheat oven to 350°F. Combine almond flour, chopped almonds, cinnamon, nutmeg, cloves and melted butter in a medium-sized bowl. Mix until it holds together. Spoon the mixture into a greased springform pan and press to form an even crust on the bottom of the pan (or use a flat-bottomed glass to press evenly). Bake for 15 minutes. Remove from oven and let cool.

While the crust is baking, make the ganache: Heat the heavy cream in a small saucepan. Place chocolate chips in a medium bowl. When cream is just beginning to simmer, remove from heat and pour over chocolate. Wait 2 minutes, then stir with a whisk until smooth. Pour ½ cup over the crust and spread to coat evenly. Reserve remaining ganache.

Reduce oven temperature to 300°F. In a stand mixer fitted with a paddle attachment, whip cream cheese on high speed until smooth. Add sugar and mix until very smooth, scraping sides as needed.

Add sour cream, heavy cream and vanilla and beat on medium speed until smooth. Gradually add in egg and egg yolks and mix on medium speed until fully combined. Add in ½ cup ganache and mix until smooth, reserving the remaining ganache for the final step. Pour batter over baked crust.

Wrap the bottom and sides of springform pan tightly in a heavy layer of aluminum foil to prevent leaking. (See note.) Fill a kettle and boil. Place foil-wrapped pan in a large roasting pan and place in the oven. With the kettle, carefully pour boiling water into the roasting pan to come about halfway up sides of cake pan.

Bake for 60 to 70 minutes, or until firm around the edges and slightly jiggly in the center. You should be able to touch the center lightly and come away clean.

When ready, turn off the oven and leave door ajar to let the cheesecake slowly cool, 15 minutes. Remove from oven and cool completely.

Gently reheat the ganache in 15- to 20- second intervals in the microwave, making sure to stir after each interval. When just smooth enough to pour but not hot, pour ganache into the center of the cheesecake. Chill in fridge overnight before removing from pan to serve. Garnish with toasted sliced almonds. (Heat a sharp knife in hot water, dry and then use to slice.)

Note: While a double layer of foil can work, there’s a good trick for making sure your springform pan doesn’t leak while it’s in the water bath: Nestle your filled 9-inch springform pan into a 10-inch cake pan, then proceed as directed. A water bath ensures a moist environment and even baking for your cheesecake.

WINE PAIRING: Tim Smith Bugalugs Grenache—Tim Smith has made a long-standing impression as one of Australia’s most talented Barossa boutique wine makers. Bugalugs Grenache is invitingly aromatic with red fruit and baking spice. On the palate, red raspberry and strawberry mingle with fresh herbaceous notes and fine, soft tannins with just the slightest hint of smoke and earthiness, perfect with the rich chocolate and spice in Jennifer’s dessert. —Marc Berry, Grapes & Grains Fine Wine, Spirits and Craft Beers, Barrington