Double Chocolate Almond Cheesecake

Double Chocolate Almond Cheesecake Recipe photo by Taste of Home

Ingredients:
  •  
  • CRUST:
  • 1 package (9 ounces) chocolate wafer cookies, crushed (about 2 cups)
  • 1/4 cup sugar
  •  
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup butter, melted
  •  
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  •  
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 8 ounces semisweet chocolate, melted and cooled
  •  
  • 1/2 teaspoon almond extract
  •  
  • 2 Eggland's Best Eggs, lightly beaten
  •  
  • TOPPING:
  •  
  • 1 cup (8 ounces) sour cream
  •  
  • 1/4 teaspoon baking cocoa
  • 2 tablespoons sugar
  •  
  • 1/2 teaspoon almond extract

  • Directions:

    1. In a small bowl, combine crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly onto the bottom and 2 in. up the sides of a 9-in. springform pan. Chill.
    2. For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and extract. Add eggs; beat on low speed just until combined. Pour into crust.
    3. Place pan on a baking sheet. Bake at 350° for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes.
    4. Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes longer.
    5. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield: 12-16 servings.
    6. SOURCE: Taste of Home