Heavenly Chocolate Cheesecake

 

  Printer friendly version.

2 cups crushed vanilla wafers 1 cup ground toasted almonds 1/2 cup granulated sugar 1/2 cup butter, melted 2 cups milk chocolate chips 1 envelope unflavored gelatine 1/2 cup milk 16 ounces softened cream cheese 1/2 cup sour cream 1/2 teaspoon almond extract 1/2 cup whipping cream, whipped

The Directions

For the crust, combine crumbs, almonds, sugar and butter in a bowl. Mix well. Press firmly onto bottom and 2 inches up sides of a 9-inch springform pan.

For the filling, melt chocolate chips in a heavy saucepan over low heat, stirring frequently. In a small saucepan, sprinkle gelatine over milk; let stand for 1 minute. Warm over low heat, stirring frequently, until gelatine is dissolved. In a large mixer bowl, beat cream cheese, sour cream and chocolate until fluffy. Beat in gelatine mixture and almond extract. Fold in whipped cream; pour into crust. Chill about 3 hours or until firm. Run knife around edge of cheesecake; remove rim. Garnish as desired.

Source: E-Cookbooks.net

To help your cheesecake come out just right, check out these cheesecake baking tips.