Add the crunch of almonds to your cheesecake crust. This rich chocolate cheesecake pairs perfectly with the toasted almonds that fill the crust. Try this twist on the classic dessert with a spoonful of whipped cream on top.
Prepare Almond Crumb Crust.
Increase oven temperature to 425°F. Combine cream cheese, sugar, sour cream, cocoa and flour in large bowl; beat on medium speed of mixer until smooth. Add eggs, almond extract and vanilla; beat well. Pour into prepared crust.
Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 55 minutes or until center appears set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.
Refrigerate several hours before serving. Garnish with Almond Whipped Cream and sliced almonds, if desired. Cover; refrigerate leftover cheesecake.
Almond Crumb Crust: Heat oven to 350°F. Stir together 3/4 cup vanilla wafer crumbs (about 20 wafers, crushed), 1/2 cup ground blanched almonds and 3 tablespoons sugar in small bowl; stir in 3 tablespoons melted butter or margarine. Press mixture firmly onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 to 10 minutes; cool slightly.
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.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.