Ingredients Jump to Instructions ↓

  1. 2 cups crushed vanilla wafer crumbs (about 50 cookies)

  2. 1 cup ground toasted almonds

  3. 1/2 cup granulated sugar

  4. 1/2 cup (1 stick) butter or margarine , melted FILLING

  5. 1 3/4 cups (11 1/2-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels

  6. 1 envelope ( 1/4 oz.) unflavored gelatin

  7. 1/2 cup milk

  8. 2 pkgs. (8 oz. each ) cream cheese , softened

  9. 1/2 cup sour cream

  10. 1/2 teaspoon almond extract

  11. 1/2 cup heavy whipping cream , whipped

Instructions Jump to Ingredients ↑

  1. FOR CRUST: COMBINE crushed cookies, almonds, sugar and butter in medium bowl; mix well. Press firmly onto bottom and 2 inches up side of ungreased 9-inch springform pan. FOR FILLING: MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Sprinkle gelatin over milk in small saucepan; let stand for 1 minute. Warm, stirring constantly, over low heat until gelatin is dissolved; remove from heat. BEAT cream cheese, sour cream and melted chocolate in large mixer bowl until fluffy. Beat in gelatin mixture and almond extract; fold in whipped cream. Pour into crust. Chill for about 3 hours or until firm. Run knife around edge of cheesecake; remove side of springform pan. Garnish as desired. Click here for tips on melting NESTLE TOLL HOUSE products


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