Heavenly Chocolate Cheesecake

Ingredients

Crust

• 2 cups crushed vanilla wafer crumbs (about 50 cookies)
• 1 cup ground toasted almonds
• 1/2 cup granulated sugar
• 1/2 cup (1 stick) butter or margarine, melted

Filling

• 1 3/4 cups (11.5 ounces) Nestlé® Toll House® Milk Chocolate Morsels
• 1 (.25 ounce) envelope unflavored gelatine
• 1/2 cup milk
• 2 (8 ounce) packages cream cheese (room temperature)
• 1/2 cup sour cream
• 1/2 teaspoon almond extract
• 1/2 cup heavy whipping cream, whipped

Instructions

Crust

1. Combine crushed cookies, almonds, sugar and butter in medium bowl; mix well. Press firmly onto bottom and 2 inches up side of ungreased 9 inch springform pan.

Filling

1. Microwave morsels in medium, uncovered, microwave-safe bowl on medium-high (70%) power for 1 minute; stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15 second intervals, stirring just until morsels are melted.
2. Sprinkle gelatin over milk in small saucepan; let stand for 1 minute.
3. Warm, stirring constantly, over low heat until gelatin is dissolved; remove from heat.
4. Beat cream cheese, sour cream and melted chocolate in large mixer bowl until fluffy.
5. Beat in gelatin mixture and almond extract; fold in whipped cream.
6. Pour into crust. Chill for about 3 hours or until firm.
7. Run knife around edge of cheesecake; remove side of springform pan. Garnish as desired.

Attribution

Recipe and photo used with permission from: VeryBestBaking