Heavenly Chocolate Cheesecakecheesecakes, chocolate 2 cups Vanilla Wafers; Fine Crush 1/2 cup Butter; Melted 12 ounces Milk Chocolate Chips 1 each Env. Unflavored Gelatin 1/2 cup Sour Cream 1/2 cup Heavy Cream; Whipped 1 cup Ground Toasted Almonds 1/2 cup Sugar 1/2 cup Milk 16 ounces Cream Cheese; Softened 1/2 teaspoon Almond Extract Garnishes * * Garnishes to include whipped cream and chocolate shavings (optional). In large bowl, combine vanilla waver 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 over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin on top. Set aside for 1 minute. 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. Makes 1 9-inch Cheesecake |
