| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cakes, Desserts | 10 | Servings | |
INGREDIENTS
| 2 | c | Vanilla Wafers, Fine Crush |
| 1/2 | c | Butter, Melted |
| 12 | oz | Milk Chocolate Chips |
| 1 | Env. Unflavored Gelatin | |
| 1/2 | c | Sour Cream |
| 1/2 | c | Heavy Cream, Whipped |
| 1 | c | Ground Toasted Almonds |
| 1/2 | c | Sugar |
| 1/2 | c | Milk |
| 16 | oz | Cream Cheese, Softened |
| 1/2 | ts | Almond Extract |
| Garnishes * |
INSTRUCTIONS
* Garnishes to include whipped cream and chocolate shavings (optional). In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside. In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream Cheese Cookbooks. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip
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