My favorite way to mix two of my favorite flavors..chocolate and almonds!
1-1/4 cups graham cracker crumbs
1-1/2 cups sugar, divided
1/2 cup plus 2 Tbsp baking cocoa, divided
1/4 cup butter or margarine, melted
2 pkgs. (8 oz) cream cheese, softened
1 cup (8oz) sour cream
3 eggs
1-1/2 tsp. almond extract, divided
1 cup heavy cream
1/4 cup powdered sugar
1/4 cup sliced almonds, toasted
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Combine crumbs, 1/4 cup sugar, 2 Tbsp cocoa and butter; mix well. Press into bottom of 9 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 tsp. of extract and remaining cocoa. Pour onto crust. Bake at 350 F for 45-50 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 powdered sugar and remaining extract; continue whipping until soft peaks form. Spread evenly over cheesecake. Sprinkle with almonds. Store in refrigerator.
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