This cheesecake is easy to make—but it's definitely not easy to wait till the next day to eat it! Try the below recipe to make a delicious chocolate almond cheesecake recipe. Ingrediants: CRUST: 1 package (9 ounces) chocolate wafer cookies, crushed (about 2 cups) 1/4 cup sugar 1/4 teaspoon ground cinnamon 1/4 cup butter, melted FILLING: 2 packages (8 ounces each) cream cheese, softened 1 cup sugar 1 cup (8 ounces) sour cream 8 ounces semisweet chocolate, melted and cooled 1/2 teaspoon almond extract 2 eggs, lightly beaten TOPPING: 1 cup (8 ounces) sour cream 1/4 teaspoon baking cocoa 2 tablespoons sugar 1/2 teaspoon almond extract Methods: In a small bowl, combine crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly onto the bottom and 2 in. up the sides of a 9-in. springform pan. Chill. For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and extract. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. Bake at 350° for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes. Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
