24 oz Cream cheese
1 1/4 c Sugar
1/3 c Cocoa
1/2 c Dairy sour cream
3 Eggs
2 ts Almond extract
1 ts Vanilla extract
Crumb Crust:
1 c Graham cracker crumbs
1/2 c Ground roasted almonds
-(unsalted)
1 tb Sugar
3 tb Butter or margarine
Heat over to 425F. In large mixer bowl, combine cream cheese, sugar,
cocoa, and sour cream, beat on medium speed until smooth. Add eggs, vanilla
and almond extracts. Pour into prepared crust (bottom, no sides). Bake 10
minutes. Reduce temperature to 250F, bake for 55 minutes or until cake is
settled. Remove from oven to rack. Loosen cake from pan with knife, leave
sides intact. Cool completely; several hours or overnight. Garnish with
whipped cream and almonds partially dipped in chocolate.
Yields
1 Servings