Recipe#8510

Title: Chocolate 17

rec.food.recipes archive

2 cups vanilla wafers, crushed
 1 cup ground toasted almonds
 1/2 cup butter, melted
 1/2 cup sugar
 12 oz milk chocolate chips
 1/2 cup milk 
 1 envelope unflavored gelatin
 16 oz cream cheese, softened
 1/2 cup sour cream
 1/2 teaspoon almond extract
 1/2 cup heavy cream, whipped 
 In large bowl, combine vanilla waver crumbs, almonds, butter and
 sugar, mix well.  Pat firmly into 9-inch 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 9-inch Cheesecake