2 c Vanilla Wafers, Fine Crush
1/2 c Butter, Melted
12 oz Milk Chocolate Chips
1 Env. Unflavored Gelatin
1/2 c Sour Cream
1/2 c Heavy Cream, Whipped
1 c Ground Toasted Almonds
1/2 c Sugar
1/2 c Milk
16 oz Cream Cheese, Softened
1/2 ts 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 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
Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip
Yields
10 Servings