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Heavenly Chocolate Cheesecake

12 oz milk chocolate chips
1 env unflavored gelatin
1/2 c sour cream
1/2 c heavy cream, whipped
1/2 c milk
16 oz cream cheese, softened
1/2 t almond extract

whipped cream
chocolate shavings

Melt over hot (not boiling) water milk chocolate chips; stir until
smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin
on top. Set aside for 1 minute. Cook over low heat, stirring
constantly until gelatin dissolves. Set aside. In large bowl,
combine cream cheese, sour cream, and melted chocolate chips; beat
until fluffy. Beat in gelatin mixture and almond extract. Fold
in whipped cream. Pour into prepared pan. Chill until firm (about
3 hours). Run knife around edge of cake to separate from pan;
remove rim. Garnish with whipped cream and chocolate shavings, if
desired.

Makes 1 9-inch Cheesecake

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