Chocolate Almond Cheesecake

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Title: Chocolate Almond Cheesecake
Categories: Cheesecakes
Yield: 12 Servings

1 1/4 c Graham cracker crumbs
1 1/2 c Sugar; divided
1/2 c Cocoa + 2 t.; divided
1/4 c Butter or margarine; melted
2 pk Cream cheese; softened, 8 oz
1 c Sour cream
3 Eggs
1 1/2 ts Almond extract; divided
1 c Heavy cream
1/4 c Confectioner's sugar
1/4 c Almonds; sliced, toasted

Recipe by: Sue Klapper Preparation Time: 0:50

Combine crumbs, 1/4 cup sugar, 2 T. cocoa, and butter;
mix well. Press into the bottom of a 9 inch springform
pan; chill. In a mixing bowl, beat the cream cheese,
sour cream and remaining sugar until smooth. Add eggs,
one at a time, beating well after each addition. Stir
in 1 teaspoon of extract and reamining cocoa. Pour
into crust. Bake at 350 for 45 to 50 minutes or until
the center is almost set. Cool completely. Refrigerate
at least 8 hours. In a mixing bowl, whip cream until
it mounds slightly. Add confectioners' sugar and
remaining extract; continue whipping until soft peaks
form. Spread evenly over cheesecake. Sprinkle with
almonds. Store in refrigerator.

Source: Taste of Home Magazine; June/July 1995.

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