Chocolate Almond Cheesecake
Source: adapted from Hersheys
Crust:
1 1/4 cups graham cracker crumbs
1/3 cup sugar
1/4 cup cocoa
1/3 cup butter, melted
---Mix together, press into bottom of a 9" springform pan
Filling:
1 1/4 cups sugar
1/3 cup cocoa
1 T cornstarch
3 (8oz) pkgs cream cheese, softened
1/2 cup sour cream
1 tsp almond extract (or 1/4 cup amaretto)
1 tsp vanilla
3 eggs
Whisk together sugar, cocoa and cornstarch until smooth.
Combine cream cheese, sugar mixture and sour cream, beat until smooth.
Beat in extracts and eggs on low speed just until combined. Pour over crust.
Bake 425 for 10 minutes, reduce heat to 250, bake 55 minutes more.
Cool on rack, refrigerate. Garnish with toasted sliced almonds.
Optional Garnish:
Almond Whipped Cream: Combine 1/2 cup cold whipping cream, 2 tablespoons powdered sugar, 1/4 teaspoon vanilla extract and 1/8 teaspoon almond extract in small bowl; beat until stiff. About 1 cup whipped cream.
Amaretto Whipped Cream: 1 cup whipping cream, 1 T powdered sugar, 1 T Amaretto