INGREDIENTS

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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