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    Chocolate Almond Cheesecake


    Source of Recipe


    Sonja

    List of Ingredients




    Crust

    1/2 package (roughly 1 cup crumbs) of chocolate wafer cookies (Nilla wafers) or 1 cup Oreo crumbs (easier)
    1/4 cup butter
    1/2 cup finely chopped almonds (optional)
    3 Tbsp firmly packed brown sugar

    Cake

    24 oz Philidelphia cream cheese, softened
    3/4 cup firmly packed brown sugar
    3 eggs
    3 Tbsp milk
    1/2 tsp almond extract
    1 1/2 cup semi-sweet chocolate morsels, melted

    Recipe



    Preheat oven to 325F. Place cookies in sealed plastic bag and crush into fine crumbs with rolling pin. Melt butter in microwave (45 sec). Add nuts, sugar, cookie crumbs and mix well. Press mixture into bottom of 9 inch Springform pan and bake 10 minutes. Remove crust from oven and place on cooling rack.

    Meanwhile, place cream cheese in a 2 qt bowl and heat/whisk in Microwave until soft and creamy. Whisk (not an electric mixer) in sugar until well-combined. Whisk in eggs, milk and almond extract. Whisk in melted chocolate. Pour batter over slightly cooled crust. Bake at 325 for 45-50 minutes until center is just set (okay if jiggly-- put should not stick). Put a second pan with a little water in it in the oven with the pie to prevent it from cracking. Cool 20 minutes on cooling rack. Carefully run sharp knife around edges of cheesecake (if using Springform), Allow to cool at room temp, cover with foil and refrigerate until thoroughly chilled.

 

 

 


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