For Crust:
2 cups vanilla wafers, crushed, about 50 wafers
1 cup almonds, ground, toasted
1/2 cup granulated sugar
1/2 cup butter , melted
For Filling:
2 cups Nestle Toll House Milk Chocolate Morsels
1 ¼ oz unflavored gelatin
1/2 cup milk
16 oz cream cheese, softened
1/2 cup sour cream
1/2 tsp almond extract
1/2 cup whipping cream, whipped beforehand
Making the crust
Combine crushed cookies, almonds, sugar and butter in a medium-sized bowl. Mix well.
Press firmly onto the bottom and 2 inches up the sides of an ungreased 9-inch springform pan.
Making the filling
Microwave morsels in a medium-sized, microwave-safe bowl on medium-high or 70% power for 1 minute.
Microwave at additional 10- to 20-second intervals, stirring until smooth. Set aside.
Sprinkle gelatin over milk in a small saucepan. Let stand for 1 minute.
Warm over low heat until gelatin is dissolved, stirring constantly. Remove from heat and set aside.
Beat cream cheese, sour cream and melted chocolate in a large mixer bowl until fluffy.
Beat in gelatin mixture and almond extract. Fold in whipped cream.
Pour filling into the crust. Chill for about 3 hours or until firm.
Run a knife around the edge of the cheesecake and remove the side of the springform pan. Garnish as desired and serve.
Sugar: 38g
:
Calcium: 128mg
Calories: 639kcal
Carbohydrates: 51g
Cholesterol: 82mg
Fat: 46g
Fiber: 2g
Iron: 1mg
Potassium: 319mg
Protein: 11g
Saturated Fat: 24g
Sodium: 218mg
Vitamin A: 966IU
Vitamin C: 1mg
