2 c Vanilla Wafers, Fine Crush 1 ea Env. Unflavored Gelatin
1 c Ground Toasted Almonds 16 oz Cream Cheese, Softened
1/2 c Butter, Melted 1/2 c Sour Cream
1/2 c Sugar 1/2 t Almond Extract
12 oz Milk Chocolate Chips 1/2 c Heavy Cream, Whipped
1/2 c Milk 1 x Garnishes *
* 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
Yields
10 servings