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Heavenly chocolate cheesecake

Yield: 10 Servings

Ingredients:

• 2 c Vanilla Wafers Fine Crush
• 1 c Ground Toasted Almonds
• 1/2 c Butter Melted
• 1/2 c Sugar
• 12 oz Milk Chocolate Chips
• 1/2 c Milk
• 1 ea Env. Unflavored Gelatin
• 16 oz Cream Cheese Softened
• 1/2 c Sour Cream
• 1/2 ts Almond Extract
• 1/2 c Heavy Cream Whipped
• 1 x Garnishes *

Instructions:

* Garnishes to include whipped cream and chocolate shavings (optional). ~------------------------------------------------------ ~------------------ In large bowl combine vanilla waver crumbs almonds butter and sugar; mix well. Pat firmly into 9-inch springform pan covering bottom and 2 1/2 inches up the sides. Set aside. 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. Makes 1 9-inch Cheesecake

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