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Heavenly Chocolate Cheesecake

Serves 10


2 c Vanilla Wafers, Fine Crush
1 c Ground Toasted Almonds
1/2 c Butter, Melted
1/2 c Sugar
12 oz Milk Chocolate Chips
1/2 c Milk
1 ea Env. Unflavored Gelatin
16 oz Cream Cheese, Softened
1/2 c Sour Cream
1/2 t Almond Extract
1/2 c Heavy Cream, Whipped
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