Chocolate Almond Cheesecake
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Ingredients
| 1-1/4 cup | graham cracker crumbs | | 1-1/2 cup | sugar, divided | | 1/2 cup | cocoa | | 2 tbsp. | cocoa | | 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 |
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Instructions
Combine crumbs, 1/4 cup sugar, 2 T. cocoa, and butter; mix well. Press into the bottom of a 9-inch springform pan; chill. In a mixing bowl, beat the 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 remaining cocoa. Pour into crust. Bake at 350°F for 45 to 50 minutes or until the center is almost set. Cool completely. Refrigerate at 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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