Ingredients:
CRUST:
1-1/2 cups chocolate wafer cumbs
1/2 cup finely chopped almonds
1/4 cup butter, melted

FILLING:
2 (8 oz) pkg cream cheese, softened
2/3 cup sugar
3 eggs
12 oz pkg (2 cups) semi-sweet chocolate chips, melted, cooled
1 cup whipping cream (heavy cream not Cool Whip)
2 tblsps melted butter
1 tsp vanilla

TOPPING:
1 cup dairy sour cream
1-1/2 tsps vanilla
1/2 oz (1/2 square) unsweetened chocolate, melted


How to make this recipe:
Heat oven to 325. Butter 9-inch springform pan.

In a large bowl, blend crust ingredients. Press into bottom and up sides of prepared pan; refrigerate.

In a large bowl, beat cream cheese and 2/3 cup sugar until smooth. Add eggs, one at a time, beating well after each addition. Add melted chocolate chips; beat well. Add whipping cream, 2 tablespoons of melted butter and 1 tsp vanilla; beat until smooth.

Pour into prepared crust. Bake at 325 for 55 to 65 minutes or until edges are set. The center of cheesecake will be soft.

Cool in pan 5 minutes; carefully remove sides of pan. Cool completely.

In small bowl, combine sour cream, 1-1/2 tsps vanilla and 1 tsp sugar; stir until smooth. Spread over cooled cheesecake. Drizzle with 1/2 oz melted chocolate.

Refrigerate several hours or overnight before serving. Notes: NOTE: To minimize cracking in a cheesecake, place a shallow pan half full of water on lower oven rack during baking.

Serves 16

Recipe from: alexanderj1