Fudge-Almond Cheesecake

Title:
Fudge-Almond Cheesecake

Yield:
12 Servings

Categories:
Cakes,
Dairy,
Desserts,
Cheesecakes




Ingredients:




----------------------------NORMA
WRENN NPXR56B----------------------------


 1 1/2 c  Gingersnap crumbs


   1/4 c  Butter; melted


    24 oz Cream cheese; softened


     1 c  Sugar


     3    Eggs


     2 ts Almond extract


     2 ts Vanilla extract


     6 oz Semisweet chocolate morsels


     3 tb Butter; melted






 Combine crumbs and melted butter; press firmly into the bottom of a 9-inch


 springform pan.  Set aside. Beat cream cheese until light and fluffy.


 Gradually add sugar, beating well. Add eggs, one at a time, beating well


 after each addition.  Add almond and vanilla flavorings; beat until smooth.


 Pour batter into prepared pan. Bake at 350 degrees for 45 minutes or until


 cheesecake is almost set.  Turn oven off, and partially open oven door.


 Leave cake in oven to cool completely. Chill 8 hours. Combine chocolate and


 butter in top of a double boiler; bring water to a boil. Reduce heat to


 low; cook until butter and chocolate melt. Let cool slightly. Remove from


 pan. Spread chocolate mixture over cheesecake.


 


 SOURCE:  Gary Sawyers; Cooking with Class; Frederick Community College;


 Frederick, Maryland; America's Best Recipes; A 1988 Hometown Collection;


 Oxmoor House.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini