12-16 servings
-CRUST-
1/4 c Butter, melted 8 1/2 ea Box thin chocolate wafers,
1/4 t Ground cinnamon -crushed
FILLING
32 ea Ounces cream cheese, 1 T Unsweetened cocoa powder
-softened 1 t Pure almond extract
2 c Sugar 1 t Vanilla
4 lg Eggs 2 c Sour cream
12 ea Ounces semisweet chocolate Sweetened whipped cream
-chips, melted
GARNISH
Toasted almonds Chocolate shavings
Mix melted butter and cinnamon with crushed wafers. Press onto
bottom of buttered 10-inch springform pan. Chill. IN large mixing
bowl, beat cream cheese until light and fluffy. Gradually add sugar
and eggs, one at a time, and beat well. Be sure batter is smooth.
Add melted chocolate, cocoa, almond and vanilla extracts. Blend in
sour cream. Pour cream cheese mixture into crust. Bake at 350 F for
1 hour and 10 minutes or until all but a 2-inch diameter in center is
set. Cool at room temperature before placing in refrigerator. May
be made 1 day in advance. Serve with sweetened whipped cream,
garnished with toasted almonds and chocolate shavings. Creme de
Colorado Cookbook (1987) From the collection of Jim Vorheis
Yields
1 servings
