Chocolate Almond Cheesecake


Crust:
1 package (9 ounces) chocolate wafer cookies, crushed (about 2 cups)
1/4 cup sugar
1/2 cup melted butter
1/4 tsp cinnamon

Filling:
1 cup sugar
2 eggs
2 packages (8 ounces each) cream cheese, softened
8 squares (1 ounce each) semisweet chocolate, melted and cooled
1/2 tsp almond extract
1 cup sour cream

Topping:
1 cup (8 ounces) sour cream
1/4 tsp baking cocoa
2 T sugar
1/2 tsp almond extract

Combine all crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly in bottom and up about 2 inches of the sides of a 9 inch spring-form pan. Chill. For filling, beat sugar and eggs in a mixing bowl until fluffy. Add cream cheese and beat till smooth. Add chocolate, extract and sour cream; mix thoroughly. Set pan on baking sheet; pour filling into crust. Bake at 350 degrees F for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes. Meanwhile combine all topping ingredients and mix until smooth. Gently spread over the filling. Return to oven for 10 more minutes. Remove from oven and sprinkle with reserved crumbs. Cool to room temperature; chill overnight.

Yield: 12-16 servings