Double Chocolate Almond Cheesecake

By sandiB2010

This cheesecake is easy to make—but it's definitely not easy to wait till the next day to eat it! The recipe is from a friend I used to work with.—Darlene Brenden, Salem, Oregon

Ingredients

• CRUST:
• 1 package (9 ounces) chocolate wafer cookies, crushed (about 2 cups)
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup butter, melted
• FILLING:
• 2 packages (8 ounces each) PHILADELPHIA® Cream Cheese, softened
• 1 cup sugar
• 1 cup (8 ounces) sour cream
• 8 ounces semisweet chocolate, melted and cooled
• 1/2 teaspoon almond extract
• 2 eggs, lightly beaten
• TOPPING:
• 1 cup (8 ounces) sour cream
• 1/4 teaspoon baking cocoa
• 2 tablespoons sugar
• 1/2 teaspoon almond extract

Preparation

Step 1

In a small bowl, combine crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly onto the bottom and 2 in. up the sides of a 9-in. springform pan. Chill.

For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and extract. Add eggs; beat on low speed just until combined. Pour into crust.

Place pan on a baking sheet. Bake at 350° for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes.

Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes longer.

Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Yield: 12-16 servings.