Recipes

For the crust, combine graham cracker crumbs, sugar and cocoa powder

Add the melted butter, stirring till well combined

Press crumb mixture onto the bottom and 1 3/4 inches up the sides of a 9 inch springform pan.

Chill the crust while preparing the filling

For the filling, in a 1 cup glass measure soften the gelatin in cold water

Place the cup in a saucepan containing about 1 inch water; cook and stir over low heat till gelatin is dissolved

Remove saucepan from heat.

Melt chocolate; cool

Stir together sweetened condensed milk, dissolved gelatin, and melted chocolate

In a large mixer bowl beat the cream cheese and almond extract on medium speed of electric mixer till smooth

Gradually add the chocolate mixture and beat till light and fluffy

Fold in whipped topping.

Turn into prepared crust.

Chill at least 6 hours or overnight.

Before serving, use a knife or narrow metal spatula to carefully loosen the sides of the cheesecake from the springform pan.

Remove the sides of the springform pan

Top cheesecke with sliced strawberries if desired