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Heavenly Chocolate Cheesecake

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  • 2 cups crushed vanilla wafers
  • 1 cup ground toasted almonds
  • 1/2 cup granulated sugar
  • 1/2 cup butter, melted
  • 2 cups milk chocolate chips
  • 1 envelope unflavored gelatine
  • 1/2 cup milk
  • 16 ounces softened cream cheese
  • 1/2 cup sour cream
  • 1/2 teaspoon almond extract
  • 1/2 cup whipping cream, whipped


  1. For the crust, combine crumbs, almonds, sugar and butter in a bowl. Mix well. Press firmly onto bottom and 2 inches up sides of a 9-inch springform pan.
  2. For the filling, melt chocolate chips in a heavy saucepan over low heat, stirring frequently.
  3. In a small saucepan, sprinkle gelatine over milk; let stand for 1 minute.
  4. Warm over low heat, stirring frequently, until gelatine is dissolved.
  5. In a large mixer bowl, beat cream cheese, sour cream and chocolate until fluffy.
  6. Beat in gelatine mixture and almond extract.
  7. Fold in whipped cream; pour into crust.
  8. Chill for about 3 hours or until firm.
  9. Run knife around edge of cheesecake; remove rim. Garnish as desired.