Heavenly Chocolate Cheesecake
  • Crust:
  • 2 Cups (about 50) crushed vanilla wafers
  • 1 Cup ground toasted almonds
  • 1/2 Cup granulated sugar
  • 1/2 C. (1 stick) butter or margarine, melted
  • Filling:
  • 2 Cups Nestle Toll House Milk Chocolate Morsels
  • 1 1/4 oz. envelope unflavored gelatin
  • 1/2 Cup milk
  • 2 8 oz. pkg. cream cheese, softened
  • 1/2 Cup sour cream
  • 1/2 teaspoon almond extract
  • 1/2 Cup whipping cream, whipped
  1. To make crust, combine crushed cookies, almonds, sugar and butter in medium bowl;mix well. Press firmly onto bottom and 2 inches up side of ungreased 9-inch springform pan.
  2. For filling, microwave morsels in medium, microwave-safe bowl on medium-high 70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Sprinkle gelatin over milk in small saucepan; let stand for 1 minute. Warm, stirring constantly, over low heat until gelatin is dissolved; remove from heat. Beat cream cheese, sour cream and melted chocolate in large mixer bowl 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 cheesecake; remove side of springform pan. Garnish as desired.
A homemade vanilla wafer crust makes this crust especially delicious.