Title: Heavenly Chocolate Cheesecake
Categories: Cake Dessert
Yield: 10 Servings
| 2 | c | Vanilla Wafers, Fine Crush |
| 1/2 | c | Butter, Melted |
| 12 | oz | Milk Chocolate Chips |
| 1 | | Env. Unflavored Gelatin |
| 1/2 | c | Sour Cream |
| 1/2 | c | Heavy Cream, Whipped |
| 1 | c | Ground Toasted Almonds |
| 1/2 | c | Sugar |
| 1/2 | c | Milk |
| 16 | oz | Cream Cheese, Softened |
| 1/2 | ts | Almond Extract |
| | | Garnishes * |
* Garnishes to include whipped cream and chocolate shavings (optional).
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