Ingredients Jump to Instructions ↓

  1. 12-16 servings cup Butter, melted teaspoon Ground cinnamon

  2. 32 eaches Ounces cream cheese, softened

  3. 2 cups Sugar

  4. 4 larges Eggs

  5. 12 eaches Ounces semisweet chocolate chips, melted Toasted almonds

  6. 8 1/2 each Box thin chocolate wafers, crushed

  7. 1 tablespoon Unsweetened cocoa powder

  8. 1 teaspoon Pure almond extract

  9. 1 teaspoon Vanilla

  10. 2 cups Sour cream Sweetened whipped cream Chocolate shavings

Instructions Jump to Ingredients ↑

  1. CRUST FILLING GARNISH Mix melted butter and cinnamon with crushed wafers. Press onto bottom of buttered 10-inch springform pan. Chill. IN large mixing bowl, beat cream cheese until light and fluffy. Gradually add sugar and eggs, one at a time, and beat well. Be sure batter is smooth. Add melted chocolate, cocoa, almond and vanilla extracts. Blend in sour cream. Pour cream cheese mixture into crust. Bake at 350 F for 1 hour and 10 minutes or until all but a 2-inch diameter in center is set. Cool at room temperature before placing in refrigerator. May be made 1 day in advance. Serve with sweetened whipped cream, garnished with toasted almonds and chocolate shavings. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis


Send feedback