Almond Filled Cheesecake


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Member since 2006
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Serves 12 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

6 tablespoons butter, well chilled; cut in 1/2-in. pieces
1 pkg. (8.5 oz) chocolate wafer cookies
1 can (12 oz.) almond filling
3 pkgs. (8 oz. each) cream cheese, softened
3/4 cup sugar
3 eggs
2 pints fresh strawberries, sliced, sweetened


Directions

Generously butter a 9-inch springform pan. Finely crush chocolate cookies in food processor, using on/off turns. Cut in butter until mixture begins to gather together. Press crumbs into bottom of pan and up sides to


3/4-inch from top; make sure there are no cracks. Refrigerate crust for at least 30 minutes. Meanwhile, preheat oven to 325ºF. Bake crust 10 minutes, cool. Spread the crust with the almond filling. In a large bowl, cream together the cream cheese and sugar until light. Add eggs, one at a time, beating well after each addition with electric mixer. Pour mixture carefully over almond layer, then bake about 65 minutes. Let cake cool for 1 hour, then refrigerate at least 5 hours. Cut into slices, top each serving with strawberries.


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