->Chocolate Almond <-

1 1/4 cups graham cracker crumbs

1 1/2 cups sugar, divided

1/2 cup cocoa

2 teaspoons

1/4 cup butter or margarine, melted

16 oz cream cheese; softened

1 cup sour cream

3 eggs

1 1/2 teaspoons almond extract, divided

1 cup heavy cream

1/4 cup confectioner's sugar

1/4 cup almonds; sliced, toasted

1/4 cup sugar,

2 T. cocoa, and butter; mix well.

Press into the bottom of a 9 inch springform pan; chill. In a mixing

bowl, beat the cream cheese, sour cream and remaining sugar until

smooth. Add eggs, one at a time, beating well after each addition.

Stir in 1 teaspoon of extract and reamining cocoa. Pour into crust.

350 for 45 to 50 minutes or until the center is almost set.

Cool completely. Refrigerate at least 8 hours. In a mixing bowl,

whip cream until it mounds slightly. Add confectioners' sugar and remaining extract; continue whipping until soft peaks form. Spread

evenly over cheesecake. Sprinkle with almonds. Store in refrigerator.