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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 16 |
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It's hard to go wrong with a velvety chocolate cheesecake for dessert! I like to garnish with chocolate covered strawberries and chocolate curls, but you can garnish however you wish. Ingredients:
2 cups crushed vanilla wafer crumbs (about 50 cookies) |
1 cup ground toasted almond |
1/2 cup granulated sugar |
1/2 cup butter or 1/2 cup margarine, melted |
1 3/4 cups milk chocolate chips |
1 (1/4 ounce) envelope unflavored gelatin |
1/2 cup milk |
2 (8 ounce) packages cream cheese, softened |
1/2 cup sour cream |
1/2 teaspoon almond extract |
1/2 cup heavy whipping cream, whipped |
Directions:
1. FOR CRUST: Combine crushed cookies, almonds, sugar and butter in medium bowl; mix well. Press firmly onto bottom and 2 inches up side of ungreased 9-inch springform pan.
2. FOR FILLING: Microwave morsels in medium, uncovered, microwave-safe bowl on medium high power for 1 minute;stir. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Sprinkle gelatin over milk in small saucepan; let stand for 1 minute. Warm, stirring constantly, over low heat until gelatin is dissolved; remove from heat.
3. Beat cream cheese, sour cream and melted chocolate in large mixer bowl until fluffy. Beat in gelatin mixture and almond extract; fold in whipped cream. Pour into crust. Chill for about 3 hours or until firm. Run knife around edge of cheesecake; remove side of springform pan. Garnish as desired.
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