Frosted Chocolate Cheesecake
1-1/2 cups chocolate wafer crumbs
1/2 cup finely chopped almonds
1/4 cup butter, melted
2 pkgs. (8 oz. each) cream cheese, softened
2/3 cup sugar
1 pkg. (12 oz.) semisweet chocolate chips, melted, cooled
1 cup heavy whipping cream
2 tablespoons melted butter
1 teaspoon vanilla
1 cup dairy sour cream
11-1/2 teaspoons vanilla
1/2 ounce unsweetened chocolate, melted
Heat oven to 325ºF. Butter 9-inch springform pan.
In a large bowl, blend crust ingredients. Press into bottom and up sides of prepared pan; refrigerate.
In a large bowl, beat cream cheese and 2/3 cup sugar until smooth. Add eggs, one at a time, beating well after each addition. Add melted chocolate chips; beat well. Add whipping cream, 2 tablespoons of melted butter and 1 teaspoon vanilla; beat until smooth. Pour into prepared crust. Bake at 325ºF for 55 to 65 minutes or until edges are set. The center of cheesecake will be soft.
Cool in pan 5 minutes; carefully remove sides of pan. Cool completely.
In small bowl, combine sour cream, 1-1/2 teaspoon vanilla and 1 teaspoon sugar; stir until smooth. Spread over cooled cheesecake. Drizzle with 1/2 oz. melted chocolate.
Refrigerate several hours or overnight before serving.