Dessert: Chocolate Almond Cheesecake Recipe

Ingredients

1-1/4 cups graham cracker crumbs
1-1/2 cups sugar, divided
1/2 cup plus 2 tablespoons baking cocoa, divided
1/4 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
1 cup (8 ounces) sour cream
1-1/2 teaspoons almond extract, divided
3 eggs, lightly beaten
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/4 cup sliced almonds, toasted

Instructions

In a small bowl, combine the cracker crumbs, 1/4 cup sugar, 2 tablespoons cocoa and butter. Press onto the bottom of a 9-in. springform pan; chill.
In a large bowl, beat the cream cheese, sour cream, and remaining sugar until smooth. Beat in 1 teaspoon extract and remaining cocoa. Add eggs; beat on low speed just until combined.
Pour into crust. Bake at 350 ° for 45-50 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining extract; beat until stiff peaks form. Spread evenly over cheesecake. Sprinkle with almonds. Store in refrigerator.

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