Chocolate Almond Cheesecake

by Kathleen Morrison

Servings: 10 servings

INGREDIENTS

24 oz. 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

Crumb crust:
1 cup Graham cracker crumbs
1/2 cup unsalted roasted almonds, ground
1 tbsp. sugar
3 tbsp. butter or margarine

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 cake from pan with knife, leaving sides intact. Cool completely for several hours or overnight. Garnish with whipped cream and almonds partially dipped in chocolate.

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Tagged: cheesecakes, chocolatecheesecake, desserts add tags

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