Cheesecake of the Month — April 2016!

This month I will highlight a cheesecake for all of the chocolate lovers out there.  This one has two separate chocolates and is sure to be a hit.

Double Chocolate Almond Cheesecake

1 package (9 ounces) chocolate wafer cookies, crushed (about 2 cups)
1/4 cup of sugar
1/4 teaspoon of ground cinnamon
1/4 cup of butter, melted

2 packages (8-ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) sour cream
8 ounces semisweet chocolate, melted and cooled
1/2 teaspoon of almond extract
2 eggs, lightly beaten

1 cup (8 ounces) of sour cream
1/4 teaspoon of baking cocoa
2 Tablespoons of sugar
1/2 teaspoon of almond extract

1.  In a small bowl, combine the crust ingredients (reserve 2 Tablespoons for the garnish).  Press the remaining crumbs on the bottom and up the sides of a 9″ springform pan.  Chill.

2.  For the filling, in a large bowl beat the cream cheese and the sugar until smooth.  Beat in the sour cream, chocolate, and extract.  Add the eggs and beat on low speed just until combined.  Pour into the crust.

3.  Place the pan on a baking sheet and bake at 350 degrees for 40 minutes (the filling will NOT be set yet).  Remove from the oven and allow to stand for 5 minutes.

4.  Meanwhile, combine the topping ingredients and gently spread over the filling.  Sprinkle with the reserved crumbs and bake for 10 minutes longer.

5.  Cool on a wire rack for 10 minutes and then carefully run a knife around the edge of the pan to loosen.  Cool on the wire rack for an additional hour before refrigerating overnight.


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