3 pk (8 oz) Cream cheese
1 1/4 c Sugar
1/3 c Cocoa
1/2 c Dairy sour cream
3 Eggs
2 ts Almond extract
1 ts Vanilla extract
Crumb Crust:
1 c Graham cracker crumbs
1/2 c Ground roasted almonds
(unsalted)
1 tb Sugar
3 tb Butter or margarine
Heat over to 425F. In large mixer bowl, combine cream
cheese, sugar, cocoa, and sour cream, beat on medium speed until
smooth. Add eggs, vanilla and almond extracts. Pour into
prepared crust (bottom, no sides).
Bake 10 minutes. Reduce temperature to 250F, bake for 55
minutes or until cake is settled. Remove from oven to rack.
Loosen cake from pan with knife, leave sides intact. Cool
completely; several hours or overnight.
Garnish with whipped cream and almonds partially dipped in
chocolate.
