Ingredients:
3/4 cup butter
2 cups chocolate graham cracker crumbs
1/4 cup sugar
1/2 cup chopped almonds ( toasted for 10 mins at 350 degrees, prior to using)
6 (8 ounce) packages cream cheese
3 eggs
2 cups sugar
1 pint sour cream
2 teaspoons vanilla
2 tablespoons all-purpose flour
8 ounces semi-sweet chocolate chips
1/4 cup heavy whipping cream
1 (12 ounce) packages mini chocolate chips
8 ounces semi-sweet chocolate chips
1/4 cup whipping cream
Directions:
For the crust:.
Melt butter and mix together with other crust ingredients.
Spray an 11-inch springform pan with nonstick cooking spray and press crumb mixture in bottom and up the sides of the pan.
For the filling:.
Beat cream cheese with sugar and eggs until well blended.
Add sour cream, vanilla and flour.
Melt 8 ounces of semi-sweet chips in a microwave for 1-2 minutes with 1/4 cup of whipping cream(watch carefully:)).
Stir to blend.
Add to cream cheese mixture, beating with a mixer for 2-3 minutes.(I often do this by hand because of fear of overbeating at this stage in the game.).
Fold in the 12 ounce package of mini chocolate chips.
Pour mixture into prepared springform pan and bake at 350 degrees for 45 minutes or until center is no longer wobbly.
Remove from oven and let cool.
For The Topping:.
Combine semisweet chocolate chips with whipping cream.
Melt in the microwave for 1-2 minutes(watch carefully).
Stir and spread on top of cooled cake.
Place in refrigerator for 8-24 hours before serving.
*Please note again this requires an 11-inch springform pan.
*If desired you can run a butter knife along the edges of the cheesecake after it has cooled and before it goes into the refrigerator, so that it will release more cleanly and easily from the pan later on.
*Please note again–this requires 8-24 hours of refrigeration time.
Servings: 24
Time preparation: 45 min.
Time total: 90 min.