Chocolate Almond Cheesecake

by Kathleen Morrison

SERVINGS

10 servings scale / convert

INGREDIENTS

Crust
1 cup graham cracker crumbs
1/2 cup unsalted roasted almonds, ground
1 tbsp. sugar
3 tbsp. butter or margarine

Cheese mixture
1-1/2 lb. cream cheese
1-1/4 cup sugar
1/3 cup cocoa
1/2 cup dairy sour cream
3 eggs
2 tsp. almond extract
1 tsp. vanilla extract

INSTRUCTIONS

Heat over to 425°F. In large mixer bowl, combine cream cheese, sugar, cocoa, and sour cream, beat on medium speed until smooth. Add eggs, vanilla and almond extracts. Pour into prepared crust (bottom, no sides). Bake 10 minutes.

Reduce temperature to 250°F, bake for 55 minutes or until cake is settled. Remove from oven to rack. Loosen cakefrom pan with knife, leave sides intact. Cool completely; several hours or overnight.

Garnish with whipped cream and almonds partially dipped in chocolate.

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