Recipe - Heavenly Chocolate Cheesecake

2 cup Vanilla Wafers, Fine Crush
One half cup Butter, Melted
12 ounce Milk Chocolate Chips
1 Env. Unflavored Gelatin
One half cup Sour Cream
One half cup Heavy Cream, Whipped
1 cup Ground Toasted Almonds
One half cup Sugar
One half cup Milk
16 ounce Cream Cheese, Softened
One half teaspoon Almond Extract
Garnishes *

* Garnishes to include whipped cream and chocolate shavings (optional).

In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix
well. Pat firmly into 9inch springform pan, covering bottom and 2 1/2
inches up the sides. Set aside.
Melt over hot (not boiling) water milk chocolate chips; stir until smooth.
Set aside. Pour milk into small saucepan; sprinkle gelatin on top. Set
aside for 1 minute. Cook over low heat, stirring constantly until gelatin
dissolves. Set aside. In large bowl, combine cream cheese, sour cream,
and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and
almond extract. Fold in whipped cream. Pour into prepared pan. Chill
until firm (about 3 hours). Run knife around edge of cake to separate
from pan; remove rim. Garnish with whipped cream and chocolate shavings,
if desired.

Makes 1 9inch Cheesecake

Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip