Crust:
2 c. finely crushed vanilla wafer crumbs
1 c. ground toasted almonds
1/2 c. butter, melted
1/2 c. sugar
Filling:
12 oz. milk chocolate pieces
1/2 c. milk
1 envelope unflavored gelatin
16 oz. cream cheese, softened
1/2 c. sour cream
1/2 tsp. almond extract
1/2 c. whipping cream, whipped
To make crust: Combine vanilla wafer crumbs, almonds, butter & sugar in small bowl
mix well. Pat firmly into 9" springform pan, covering bottom & 2" up sides
set aside. To make filling: Melt milk chocolate chips over hot (not boiling) water
stir until smooth. Set aside. Pour milk in 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 & chocolate
beat until fluffy. Beat in gelatin mixture & almond extract. Fold in whipped cream. Turn into prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan
remove rim. Makes 1 cheesecake.
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