Chocolate cheesecake 2


  • 2 cups Honey Maid graham cracker crumbs
  • 1 cup ground toasted almonds
  • ½ cup granulated sugar
  • ½ cup butter, melted
  • 1 ¾ cups Nestle Toll House milk chocolate morsels
  • 1 envelope unflavored gelatin
  • ½ cup milk
  • 2 pkgs (8-oz each) Philadelphia cream cheese, softened
  • ½ cup sour cream
  • ½ tsp almond extract
  • ½ cup heavy whipping cream, whipped


Choc cheesecake


Combine graham cracker crumbs, almonds, sugar and butter in medium bowl; mix well. Press firmly onto bottom and 2 inches up side of un-greased 9-inch spring form pan.


Microwave morsels in medium, uncovered, microwave-safe bowl on Medium-high (70%) power for 1 minute; stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. 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 spring form pan. Garnish as desired.

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