creme de chocolate cheesecake

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