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Chocolate Cheesecake

Lori Coulthard of Laramie, Wyoming sent in the recipe for this luscious cheesecake with a hint of almond in the creamy chocolate filling.

12 ServingsPrep: 20 min. + chilling Bake: 45 min. + cooling

Ingredients

1-1/4 cups graham cracker crumbs (about 20 squares)
1/2 cup sugar
1/4 cup baking cocoa
6 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3 eggs, lightly beaten
1 cup (6 ounces) semisweet chocolate chips, melted
1 teaspoon almond extract
1/2 teaspoon vanilla extract
TOPPING:
1/4 cup semisweet chocolate chips
1/3 cup heavy whipping cream
1 tablespoon honey

Directions

In a large bowl, combine the cracker crumbs, sugar and cocoa; stir in
butter until crumbly. Press onto the bottom and 1-in. up the side of
a greased 9-in. springform pan; set aside.
In a small bowl, beat cream cheese and sugar until smooth. Add eggs;
beat on low speed just until combined. Stir in melted chocolate and
extracts just until blended. Pour into crust.
Bake at 350° for 45-50 minutes or until center is almost set.

2 of 2

Chocolate Cheesecake (continued)

Directions (continued)

Cool on a wire rack for 10 minutes. Carefully run knife around the
edge of pan to loosen; cool 1 hour longer. Refrigerate until
completely cooled.
In a small saucepan over low heat, melt the chocolate chips, cream
and honey; stir until smooth. Remove from the heat; cool for 5
minutes. Pour topping over the cheesecake. Chill for at least 4
hours or until topping is set. Yield: 12 servings.

Nutrition Facts: 1 serving (1 piece) equals 372 calories, 22 g fat (13 g saturated fat), 98 mg cholesterol, 187 mg sodium, 42 g carbohydrate, 2 g fiber, 5 g protein.