Double Chocolate Almond Cheesecake

This cheesecake is easy—but it’s definitely not easy to wait overnight to eat it! If you’re a chocolate lover, this is one dessert you have to try.

—Darlene Brenden, Salem, OR

PREP: 25 MIN. + CHILLING • BAKE: 50 MIN. + CHILLING • MAKES: 16 SERVINGS

CRUST

• 1 pkg. (9 oz.) chocolate wafer cookies, crushed (about 2 cups)
• ¼ cup sugar
• ¼ tsp. ground cinnamon
• ¼ cup butter, melted

FILLING

• 2 pkg. (8 oz. each) cream cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 8 oz. semisweet chocolate, melted and cooled
• ½ tsp. almond extract
• 2 large eggs, room temperature, lightly beaten

TOPPING

• 1 cup sour cream
• ¼ tsp. baking cocoa
• 2 Tbsp. sugar
• ½ tsp. almond extract
• Sliced almonds, toasted, optional

1. 1. In a small bowl, combine crust ingredients; reserve 2 Tbsp. for garnish. Press remaining crumbs evenly onto the bottom and 2 in. up the sides of a 9-in. springform pan. Chill.
2. 2. For filling, in a large bowl, beat the 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. 3. Place the 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. 4. Meanwhile, combine the topping ingredients. Gently spread over the filling. Sprinkle with reserved crumbs. Bake 10 minutes longer.
5. 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.

1 SLICE: 315 cal., 19g fat (11g sat. fat), 78mg chol., 215mg sod., 31g carb. (19g sugars, 1g fiber), 4g pro.