Cheesecake ( heavenly chocolate )
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Vanilla Wafers, Fine Crush |
| ½ | cup | Butter, Melted |
| 12 | ounces | Milk Chocolate Chips |
| 1 | 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 |
| Garnishes * | ||
Directions
* 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