Ingredients Jump to Instructions ↓

  1. 2 c Vanilla Wafers, Fine Crush

  2. 1 c Ground Toasted Almonds

  3. 1/2 c Butter, Melted

  4. 1/2 c Sugar

  5. 12 oz Milk Chocolate Chips

  6. 1/2 c Milk

  7. 1 ea Env. Unflavored Gelatin

  8. 16 oz Cream Cheese, Softened

  9. 1/2 c Sour Cream

  10. 1/2 t Almond Extract

  11. 1/2 c Heavy Cream, Whipped

  12. 1 x Garnishes *

Instructions Jump to Ingredients ↑

  1. * Garnishes to include whipped cream and chocolate shavings (optional). ~——

  2. ~—— In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well.

  3. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. Set aside.

  4. 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.

  5. Makes 1 9-inch Cheesecake —–


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