Heavenly Chocolate Cheesecake
2 cups vanilla wafer crumbs
1 cup ground almonds
1/4 cup butter, melted
1/2 cup sugar
1 pkg. (12 oz.) chocolate chips
1 envelope unflavored gelatin
1/2 cup milk
2 pkgs. (8 oz. each) cream cheese, softened
1/2 cup sour cream
1/2 teaspoon almond or vanilla extract
1/2 cup whipping cream, whipped
Combine crumbs, almonds sugar and butter in a bowl, mix well. Press firmly into bottom and 2 inches up sides of an ungreased 9-inch springform pan.
Melt chocolate chips until smooth. Sprinkle gelatin over milk in a small saucepan – let sit for 1 minute. Warm, stirring constantly, over heat until gelatin is dissolved. Remove from heat.
Beat cream cheese, sour cream and melted chocolate with mixer until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into crust.
Chill for about 3 hours or until firm. Run knife around edge of pan. Remove sides of pan and garnish if desired.