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Heavenly Chocolate Cheesecake
2 cups vanilla wafers, crushed
1 cup ground toasted almonds
1/2 cup butter, melted
1/2 cup sugar
12 oz milk chocolate chips
1/2 cup milk
1 envelope unflavored gelatin
16 oz cream cheese, softened
1/2 cup sour cream
1/2 teaspoon almond extract
1/2 cup heavy cream, whipped
In large bowl, combine vanilla waver crumbs, almonds, butter and
sugar, mix well. Pat firmly into 9-inch springform pan, covering
bottom and 2 1/2 inches up the sides. Set aside.
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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Chocolate 17