2 cups (about 50) crushed vanilla wafers
1 cup ground toasted almonds
1/2 cup granulated sugar
1/2 cup (1 stick) butter or margarine, melted
2 cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
1 envelope (.25 ounces) unflavored gelatin
1/2 cup milk
2 pkg (8 ounces each) cream cheese, softened
1/2 cup sour cream
1/2 tsp almond extract
1/2 cup whipping cream, whipped
1 FOR CRUST:
2 COMBINE crushed cookies, almonds, sugar and butter in medium bowl; mix well.
3 Press firmly onto bottom and 2 inches up side of ungreased 9-inch springform pan.
4 FOR FILLING:
5 MICROWAVE morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir.
6 Microwave at additional 10- to 20-second intervals, stirring until smooth.
7 Sprinkle gelatin over milk in small saucepan; let stand for 1 minute.
8 Warm, stirring constantly, over low heat until gelatin is dissolved; remove from heat.
9 BEAT cream cheese, sour cream and melted chocolate in large mixer bowl until fluffy.
10 Beat in gelatin mixture and almond extract; fold in whipped cream.
11 Pour into crust.
12 Chill for about 3 hours or until firm.
13 Run knife around edge of cheesecake; remove side of springform pan.
14 Garnish as desired.
15 Skill Level: Average
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