Cheesecake ( heavenly chocolate )

Yield: 10 Servings

Measure Ingredient
2 cups Vanilla Wafers, Fine Crush
½ cup Butter, Melted
12 ounces Milk Chocolate Chips
1 \N Env. Unflavored Gelatin
½ cup Sour Cream
½ cup Heavy Cream, Whipped
1 cup Ground Toasted Almonds
½ cup Sugar
½ cup Milk
16 ounces Cream Cheese, Softened
½ teaspoon Almond Extract
\N \N 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 2½ 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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