Ingredients
- 1 env
- 1 garnishes
- 425 gr vanilla wafers
- 450 ml cream cheese
- 230 gr milk chocolate chips
- 120 gr almonds (ground toasted)
- 120 ml milk
- 120 ml sour cream
- 120 ml cream (heavy)
- 110 gr butter
- 100 gr sugar
- 1 gr almond extract
* Garnishes to include whipped cream and chocolate shavings (optional). ~-------------------------------------------------------------------------In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 23 cm springform pan, covering bottom and 6 cm up the sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside. In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings, if desired. Makes 1 23 cm Cheesecake