Recipe - Chocolate Almond Cheesecake 2

1 One fourth cup Graham cracker crumbs
1 One half cup Sugar; divided
One half cup Cocoa + 2 T.; divided
One fourth cup Butter or margarine; melted
2 pack Cream cheese; softened, 8
oz.
1 cup Sour cream
3 Eggs
1 One half teaspoon Almond extract; divided
1 cup Heavy cream
One fourth cup Confectioner's sugar
One fourth cup Almonds; cut or sliced up , toasted

Combine crumbs, One fourth cup sugar, 2 T. cocoa, and butter; mix well. Press
into the bottom of a 9 inch springform pan; chill. In a mixing 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 teaspoon of
extract and reamining cocoa. Pour into crust. Bake at 350 for 45 to 50
minutes or until the center is almost set. Cool completely. Refrigerate at
least 8 hours. In a mixing 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. Source: Taste of Home Magazine; June/July 1995.
Recipe By : Sue Klapper

Posted to MCRecipe Digest V1 #283

Date: Thu, 7 Nov 1996 08:18:40 0600 (CST)

From: zeiss@maxvax.ci.austin.tx.us (Sherry Zeiss)