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Heavenly Chocolate Cheesecake


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


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 spring form pan.

For the filling, melt chocolate chips in a heavy saucepan over low heat, stirring frequently. In a small saucepan, sprinkle gelatine over milk; let stand for 1 minute. Warm over low heat, stirring frequently, until gelatine is dissolved. In a large mixer bowl, beat cream cheese, sour cream and chocolate until fluffy. Beat in gelatine mixture and almond extract. Fold in whipped cream; pour into crust. Chill about 3 hours or until firm. Run knife around edge of cheesecake; remove rim. Garnish as desired.

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