Shelly's Recipe

CHOCOLATE ALMOND CHEESECAKE I

Category: Cheesecake

1 1/4 cups graham cracker crumbs
1 1/2 cups sugar, divided
1/2 cup plus 2 tbsp baking cocoa, divided
1/4 cup butter, melted
2 (8 oz) pkg cream cheese, softened
1 cup sour cream
3 eggs
1 1/2 tsp almond extract, divided
1 cup heavy cream
1/4 cup confectioners sugar
1/4 cup sliced almonds, toasted

Combine crumbs, 1/4 cup sugar, 2 tbsp cocoa and butter; mix well. Press into the bottom of a 9 inch springform pan; chill.

In a bowl, beat the cream cheese, sour cream and remaining sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in 1 tsp of extract and remaining cocoa. Pour into crust. Bake at 350 for 45-50 minutes or until the center is almost completely set. Cool completely. Refrigerate at least 8 hours.

In a bowl, whip cream until it mounds slightly. Add confectioners sugar and remaining extract; continue whipping until soft peaks form. Spread evenly over cheesecake. Sprinkle with almonds. Store in refrigerator.