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Print this Recipe    Chocolate Almond

Chocolate Almond Cheesecake

1 1/4 cups graham cracker crumbs
1 1/2 cups sugar, divided
1/2 cup cocoa + 2 teaspoons
1/4 cup butter or margarine, melted
16 oz cream cheese; softened
1 cup sour cream
3 eggs
1 1/2 teaspoons almond extract, divided
1 cup heavy cream
1/4 cup confectioner's sugar
1/4 cup almonds; sliced, toasted

Combine crumbs, 1/4 cup sugar, 2 T. cocoa, and butter; mix well.
Press into the bottom of a 9 inch springform pan; chill. In a mixing
bowl, beat the cream cheese, sour cream and remaining sugar until
smooth. Add eggs, one at a time, beating well after each addition.
Stir in 1 teaspoon of extract and reamining cocoa. Pour into crust.
Bake at 350 for 45 to 50 minutes or until the center is almost set.
Cool completely. Refrigerate at least 8 hours. In a mixing bowl,
whip cream until it mounds slightly. Add confectioners' sugar and
remaining extract; continue whipping until soft peaks form. Spread
evenly over cheesecake. Sprinkle with almonds. Store in refrigerator.

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