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