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Chocolate Almond Cheesecake

This cheesecake is easy to make—but it's definitely not easy to wait till the next day to eat it! The recipe is from a friend I used to work with.—Darlene Brenden, Salem, Oregon

12-16 ServingsPrep: 25 min. + chilling Bake: 50 min. + chilling

Ingredients

CRUST:
1 package (9 ounces) chocolate wafer cookies, crushed (about 2 cups)
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) sour cream
8 ounces semisweet chocolate, melted and cooled
1/2 teaspoon almond extract
2 eggs, lightly beaten
TOPPING:
1 cup (8 ounces) sour cream
1/4 teaspoon baking cocoa
2 tablespoons sugar
1/2 teaspoon almond extract

Directions

In a small bowl, combine crust ingredients; reserve 2 tablespoons for
garnish. Press remaining crumbs evenly onto the bottom and 2 in. up
the sides of a 9-in. springform pan. Chill.
For filling, in a large bowl, beat cream cheese and sugar until
smooth. Beat in the sour cream, chocolate and extract. Add eggs;

2 of 2

Chocolate Almond Cheesecake (continued)

Directions (continued)

beat on low speed just until combined. Pour into crust.
Place pan on a baking sheet. Bake at 350° for 40 minutes (filling
will not be set). Remove from oven and let stand for 5 minutes.
Meanwhile, combine topping ingredients. Gently spread over filling.
Sprinkle with reserved crumbs. Bake 10 minutes longer.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge
of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 315 calories, 19 g fat (11 g saturated fat), 78 mg cholesterol, 215 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.