Velvety chocolate cheesecake is always
a treat. Melted chocolate chips and fluffy whipped cream combine
for a luscious dessert they won't be able to resist.
Heavenly
Chocolate Cheesecake
2 cups vanilla wafer crumbs,
(about 50)
1 cup ground toasted almonds
1/2 cup granulated sugar
1/2 cup butter or margarine, melted
1 3/4 cups NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 (.25 ounce) envelope unflavored gelatin
1/2 cup milk
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/2 teaspoon almond extract
1/2 cup heavy whipping cream, whipped
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.
Microwave morsels in medium,
microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute;
stir. Microwave at additional 10 to 20-second intervals, stirring
until smooth. Sprinkle gelatin over milk in small saucepan; let
stand for 1 minute. Warm, stirring constantly, over low heat
until gelatin is dissolved; remove from heat.
Beat cream cheese, sour
cream and melted chocolate in large mixer bowl until fluffy.
Beat in gelatin mixture and almond extract; fold in whipped cream.
Pour into crust. Chill for about 3 hours or until firm. Run knife
around edge of cheesecake; remove side of springform pan. Garnish
as desired.
Makes 12 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
