| 2c. (500mL) sugar |
2 tsp. (10 mL) vanilla |
| 4 (8-oz) (250-g) pkg. Cream cheese |
1 tsp. (5 mL) almond extract |
| 4 Eggs |
12-oz. (300-g) pkg. Semi-sweet chocolate
chips, melted |
| 1c. (250mL) dairy sour cream |
2 oz. (60-g) (1/2c.) (125mL) pkg
blanched almonds, finely chopped. |
| 1tbsp (15 mL) unsweetened cocoa |
|
| |
|
| Heat oven to 325 degrees (160 C). In
large mixer bowl combine sugar and cream cheese. Beat at
medium spped, scraping bowl often, until light and fluffy
(3 - 4 mins). Continue beating, adding eggs one at a
time, until creamy (1 - 2 mins). Add remaining
ingredients except chocolate
chips and almonds. Continue beating, scraping bowl often,
until well mixed (1 - 2 mins). By hand fold in melted
chocolate chips to swirl chocolate throughout batter for
marbled effect. Lightly butter 9" (23cm) springform
pan; press almonds firmly on bottom of pan. Pour batter
into prepared pan. Bake for 65 to 75 mins. Or until set.
Turn off oven; leave cheesecake in oven for 2 hours.
Loosen sides of cheesecake from pan by running a knife
around the inside of the pan. Cool completely. Cover;
refrigerate 8 hrs or overnight. Store refrigerated. |
