Average Rating: 4.625TOTAL TIME: Prep: 25 min. + chilling Bake: 50 min. + chilling
YIELD: 16 servings.Ingredients
CRUST: - 1 package (9 ounces) chocolate wafer cookies, crushed (about 2 cups)
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup butter, melted
FILLING: - 2 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 8 ounces semisweet chocolate, melted and cooled
- 1/2 teaspoon almond extract
- 2 large eggs, room temperature, lightly beaten
TOPPING: - 1 cup sour cream
- 1/4 teaspoon baking cocoa
- 2 tablespoons sugar
- 1/2 teaspoon almond extract
- Sliced almonds, toasted, optional
Instructions
- 1. In a small bowl, combine crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly onto the bottom and 2 in. up the sides of a 9-in. springform pan. Chill.
- 2. For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and extract. Add eggs; beat on low speed just until combined. Pour into crust.
- 3. Place pan on a baking sheet. Bake at 350° for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes.
- 4. Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes longer.
- 5. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with sliced, toasted almonds if desired.
Nutrition Facts
1 piece: 315 calories, 19g fat (11g saturated fat), 78mg cholesterol, 215mg sodium, 31g carbohydrate (19g sugars, 1g fiber), 4g protein.