Total Time
5hrs 45mins
Prep 45 mins
Cook 5 hrs

This is an excellent cheesecake and I love the crust. I use Lorna Doone cookies! It is worth the work!

Ingredients Nutrition

Directions

  1. For crust:.
  2. Combine crushed cookies and chopped almonds in a small mixing bowl;.
  3. Stir in melted butter or margarine.
  4. Press mixture evenly onto bottom of an 8-inch springform pan. Set pan aside.
  5. For filling:.
  6. Beat cream cheese and melted baking chocolate in a large mixing bowl with an electric mixer on medium-high speed until combined.
  7. Add sugar, beating mixture until smooth.
  8. Add eggs, sour cream and vanilla; beat on low speed until just combined. DO NOT OVERBEAT.
  9. Pour filling into crust-lined pan.
  10. Place pan on a shallow baking pan in the oven.
  11. Bake at 350°F for 45 minutes or until center appears nearly set when gently shaken. (This cheesecake puffs during baking then settles as it cooks); DO NOT OVERBAKE!
  12. Remove springform pan from baking pan and cool on wire rack for 15 minutes.
  13. Use a small metal spatula to loosen the sides of pan and cool for another hour.
  14. Cover and chill for an additional 4 hours.
  15. For sauce:.
  16. Melt preserves in a small saucepan over low heat.
  17. Add berries.
  18. Heat gently just until sauce simmers; cool.
  19. To serve:.
  20. Cut cheesecake into wedges and drizzle some of the sauce over and around each serving.
  21. TIP: to toast almonds, place almonds in a non-stick pan and stir over medium-high heat until they start to brown. I add a tad of butter to assist with the browning process.

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