Kimberly Landson's Chocolate Almond Cheesecake

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READY IN: 1hr 50mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 300°F.
  • Combine crust ingredients and press into the bottom of a greased 9" (22.5cm) springform pan.
  • Melt chocolate in microwave on medium, then let cool.
  • Using electric mixer to beat cream cheese and Splenda to blend.
  • Beat eggs and extracts until smooth.
  • Blend in chocolate and sour cream.
  • Pour into prepared pan and bake in the middle of the oven for 35 minutes or until set.
  • Turn off oven, leave door ajar, and let cool in oven for 1 hour.
  • Refrigerate, in cake pan, at least 3 hours or overnight.
  • When completely cooled, remove pan sides.
  • Top with whipped cream sweetened with Splenda, and sprinkle with coarsely chopped almonds.
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