Chocolate Cheesecake

1 1/2 c. crushed chocolate wafers
2 Tbsp. sugar
1/4 c. melted butter
1/4 c. finely chopped almonds

Filling:
3 (8 oz.) pkgs. cream cheese
3/4 c. sugar
3 eggs
1 tsp. vanilla
1/3 c. strong brewed coffee
3/4 c. cocoa
1 c. chocolate chips

Topping:
1 c. sour cream
2 Tbsp. brown sugar
1 tsp. vanilla
1/2 c. sliced almonds

In bowl combine crushed wafers, butter, sugar and almonds. Press onto bottom and 1-inch up sides of a 9-inch springform pan; set aside. In mixing bowl beat cream cheese and sugar until smooth. Add eggs, beat on low speed until combined. Stir in coffee and vanilla; mix well. Beat in cocoa until blended. Stir in chocolate chips. Pour into prepared crust. Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set. Remove from oven. Increase temperature to 425°. Combine sour cream, brown sugar and vanilla until smooth. Spread over warm cheesecake; sprinkle with almonds. Bake 10 minutes or until slightly browned. Cool on wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool one hour longer. Chill overnight. Remove sides of pan. Refrigerate leftovers. Makes 16 servings.

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