Ingredients Jump to Instructions ↓

  1. 1-1/4 cups graham cracker crumbs (about 20 squares)

  2. 1/2 cup sugar

  3. 1/4 cup baking cocoa

  4. 6 tablespoons butter, melted FILLING:

  5. 3 packages (8 ounces each ) cream cheese, softened

  6. 3/4 cup sugar

  7. 3 eggs

  8. 1 cup (6 ounces) semisweet chocolate chips, melted

  9. 1 teaspoon almond extract

  10. 1/2 teaspoon vanilla extract TOPPING:

  11. 1/4 cup semisweet chocolate chips

  12. 1/3 cup heavy whipping cream

  13. 1 tablespoon honey

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the cracker crumbs, sugar and cocoa; stir in butter until crumbly. Press onto the bottom and 1-in. up the side of a greased 9-in. springform pan; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and extracts just until blended. Pour into crust. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled. In a small saucepan over low heat, melt the chocolate chips, cream and honey; stir until smooth. Remove from the heat; cool for 5 minutes. Pour topping over the cheesecake. Chill for at least 4 hours or until topping is set. Refrigerate leftovers. Yield: 12 servings.


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