1 1/4 cups graham cracker crumbs
1 1/2 cups sugat, divided
1/2 cup plus 2 tablespoons baking cocoa, divided
1/4 cup butter
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
3 eggs
1 1/2 teaspoons almond extract, divided
1 cup heavy cream
1/4 cup powdered sugar
1/4 cup sliced almonds
Combine crumbs, 1/4 c. sugar, 2 tablespoons cocoa and butter; mix well. Press into the bottom of a 9 inch spring form pan; chill. In a mixing bowl, beat the cream cheese, sour cream, and remaining sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon extract and remaining cocoa. Pour into crust. Bake at 350 for 45 to 50 minutes or until center is completely set. Cool completely. Refrigerate at least 8 hours. In a mixing bowl, whip cream until it mounds slightly. Add powdered sugar and remaining extract and continue whipping until soft peaks form. Spread evenly over cheesecake. Sprinkle with almonds. Store in fridge. 8 servings.
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