Heavenly Chocolate Cheesecake

by Fred Ball

Servings: 10 servings

INGREDIENTS

2 cups vanilla wafers, crushed fine
1 cup toasted almonds, ground
1/2 cup butter, melted
1/2 cup sugar
12 oz. milk chocolate chips
1/2 cup milk
1 envelope unflavored gelatin
16 oz. cream cheese, softened
1/2 cup sour cream
1/2 tsp. almond extract
1/2 cup heavy cream, whipped
Whipped cream and chocolate shavings (optional)

INSTRUCTIONS

In large bowl combine vanilla wafer crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2-1/2 inches up the sides. Set aside. Melt chocolate chips over hot (not boiling) water; stir until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin on top. Set aside for 1 minute. Then 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.

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Tagged: cheesecakes, chocolatecheesecake, desserts add tags

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