Heavenly Chocolate Cheesecake
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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 pkg. | unflavored gelatin | | 1 lb. | 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) |
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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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