No Bake Chocolate Cheesecake with Almonds

No Bake Chocolate Cheesecake with Almonds

Crust:

2 cups vanilla wafers, finely crushed

1 cup ground toasted almonds

1/2 cup butter, melted

1/2 cup sugar

Cheesecake:

12 oz package milk chocolate chips

1/2 cup milk

1 envelope of unflavored gelatin

2 - 8 oz packages cream cheese, softened

1/2 cup sour cream

1/2 tsp almond extract

1/2 cup heavy whipping cream, whipped

For the crust: In a small bowl combine crumbs, almonds butter and sugar.  Mix well.  Pat firmly into 9" spring form pan, covering the bottom and 2 inches up the sides.  Set aside.

For the cake: Melt chocolate chips in a double boiler.  Stir until smooth and set aside.  Pour milk in a small saucepan; sprinkle gelatin on top and let sit for 1 minute.  Then cook over low heat, stirring constantly, until gelatin dissolves.  Set aside. 

In a large bowl combine cream cheese, sour cream and melted chocolate.  Beat until fluffy.  Beat in the gelatin and almond extract.  Fold in the whipped cream.  Pour into the prepared crust and chill for 3 hours.  Run the knife around the edge to separate from pan.

Recipe Source: Lillian Ulmer