Chocolate Almond Cheesecake

by Wanda Smith

SERVINGS

12 servings scale / convert

INGREDIENTS

1-1/4 cup graham cracker crumbs
1-1/2 cup sugar, divided
1/2 cup 2 plus tbsp. cocoa, divided
1/4 cup butter or margarine, melted
2 pkg. (8 oz. each) cream cheese, softened
1 cup sour cream
3 eggs
1-1/2 tsp. almond extract, divided
1 cup heavy cream
1/4 cup confectioners' sugar
1/4 cup almonds, sliced and toasted

INSTRUCTIONS

Combine crumbs, 1/4 cup sugar, 2 T. cocoa, and butter; mix well. Pressinto the bottom of a 9-inch springform pan; chill. In a mixing bowl, beatthe cream cheese, sour cream and remaining sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of extract and reamining cocoa. Pour into crust. Bake at 350°F for 45 to 50 minutes or until the center is almost set. Cool completely. Refrigerateat least 8 hours. In a mixing bowl, whip cream until it mounds slightly. Add confectioners' sugar and remaining extract; continue whipping until soft peaks form. Spread evenly over cheesecake. Sprinkle with almonds.

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