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 *
* 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
