| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecakes | 12 | Servings | |
INGREDIENTS
| 1 1/4 | c | Graham cracker crumbs |
| 1 1/2 | c | Sugar; divided |
| 1/2 | c | Cocoa + 2 T.; divided |
| 1/4 | c | Butter or margarine; melted |
| 2 | pk | Cream cheese; softened, 8 oz. |
| 1 | c | Sour cream |
| 3 | Eggs | |
| 1 1/2 | ts | Almond extract; divided |
| 1 | c | Heavy cream |
| 1/4 | c | Confectioner's sugar |
| 1/4 | c | Almonds; sliced, toasted |
INSTRUCTIONS
Combine crumbs, 1/4 cup sugar, 2 T. cocoa, and butter; mix well. Press into the bottom of a 9 inch springform pan; chill. In a mixing bowl, beat the cream cheese, sour cream and remaining sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of extract and reamining cocoa. Pour into crust. Bake at 350 for 45 to 50 minutes or until the center is almost set. Cool completely. Refrigerate at least 8 hours. In a mixing bowl, whip cream until it mounds slightly. Add confectioners' sugar and remaining extract; continue whipping until soft peaks form. Spread evenly over cheesecake. Sprinkle with almonds. Store in refrigerator. Source: Taste of Home Magazine; June/July 1995. Recipe By : Sue Klapper Posted to MC-Recipe Digest V1 #283 Date: Thu, 7 Nov 1996 08:18:40 -0600 (CST) From: zeiss@maxvax.ci.austin.tx.us (Sherry Zeiss)
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