Heavenly Chocolate Cheesecake

Course : Cheesecakes
Serves: 10
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Ingredients:

2 cups vanilla wafers -- fine crush
1/2 cup butter -- melted
12 ounces milk chocolate chips
1 package 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
 

Preparation / Directions:

* 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


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